Lollo Rosso salad with grilled Camembert

Based on 4 ratings

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Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g Camembert
400 g red grapes
1 head Lollo Rosso lettuce
1 tbsp honey
75 ml sunflower oil
75 ml white wine vinegar
75 ml orange juice
¼ tsp salt
½ tsp pepper
paprika powder for garnish
black cumin seeds for garnish
Metric
Imperial

Utensils

  • oven
  • aluminum foil
  • cutting board
  • knife
  • plates
  • small bowl

Nutrition per serving

Cal
628
Protein
28 g
Fat
47 g
Carb
22 g
  • Step 1/5

    Wrap Camembert in foil and bake for approx. 20 min. at 180°C/350°F (grill setting).
    • 500 g Camembert
    • oven
    • aluminum foil

    Wrap Camembert in foil and bake for approx. 20 min. at 180°C/350°F (grill setting).

  • Step 2/5

    Halve grapes. Set some aside for garnish. Wash and chop Lollo Rosso.
    • 400 g red grapes
    • 1 head Lollo Rosso lettuce
    • cutting board
    • knife

    Halve grapes. Set some aside for garnish. Wash and chop Lollo Rosso.

  • Step 3/5

    Combine grapes and Lollo Rosso, and distribute evenly among all plates.
    • plates

    Combine grapes and Lollo Rosso, and distribute evenly among all plates.

  • Step 4/5

    Mix honey, oil, vinegar, orange juice, salt, and pepper to make the sauce. Drizzle over the salad.
    • 1 tbsp honey
    • 75 ml sunflower oil
    • 75 ml white wine vinegar
    • 75 ml orange juice
    • ¼ tsp salt
    • ½ tsp pepper
    • small bowl

    Mix honey, oil, vinegar, orange juice, salt, and pepper to make the sauce. Drizzle over the salad.

  • Step 5/5

    Transfer the baked camembert onto plates and garnish with paprika powder, leftover grapes, and black cumin seeds.
    • paprika powder for garnish
    • black cumin seeds for garnish
    • plates

    Transfer the baked camembert onto plates and garnish with paprika powder, leftover grapes, and black cumin seeds.