Salad with baked camembert and black caviar
1 serving
20 minutes
Salad with baked camembert and black caviar is a refined dish of French cuisine, combining the tenderness of melted cheese with the spiciness of black caviar. Baked camembert reveals deep creamy notes, harmoniously complemented by caramelized leeks and the freshness of spinach. White wine adds a subtle acidity to the sauce, highlighting the multilayered flavor. Caviar—a symbol of sophistication—finishes the composition with an elegant salty accent. This salad is perfect for festive dinners or romantic evenings where taste and presentation aesthetics matter.
1
Wash the spinach leaves.
- Fresh spinach leaves: 150 g
2
Place the Camembert in a foil-lined mold.
- Camembert cheese: 150 g
3
Cut the leek into large rings.
- Leek (white part): 0.3 piece
4
Heat oil in a pan with a pinch of salt and pepper.
- Coarse sea salt: pinch
- Red pepper flakes: pinch
5
Add onion to the boiling oil.
- Leek (white part): 0.3 piece
6
Put the cheese in the oven and cook for 10 minutes at 200 degrees.
- Camembert cheese: 150 g
7
Flip the onion rings after 3 minutes.
8
In a couple of minutes, pour in the wine so that it covers 1/3 of the onion in height. Reduce the heat to medium.
- Dry white wine: 0.6 glass
9
Cook for about 4 minutes, then drain the water and fry for another minute.
10
Send the onion to the spinach.
- Leek (white part): 0.3 piece
- Fresh spinach leaves: 150 g
11
Carefully place the Camembert in the salad.
- Camembert cheese: 150 g
12
Make shallow cuts in the cheese and season with pepper.
- Red pepper flakes: pinch
13
Place caviar on top of the cheese.
- Black caviar (sturgeon roe): 1 tablespoon