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Thursday, March 17, 2011

Nut Crusted Little Qualicum Brie Cheese Salad



In the comments to my post a few days ago, a couple of people asked about the cheese and the salad. I've made this salad quite often for a number of years and don't even know where the inspiration for it came from. It's simple and tastes so good, the creamy cheese melting against the crunchy nuts with a slight buttery taste offset by the crisp greens. Really, there's little to improve on.

As far as a recipe goes, it's very loose: 

Set out three small bowls. In one place a couple of tablespoons of flour, in another one beaten egg, and in the third, some chopped nuts. These could be almonds (as above), pecans or walnuts. Hazelnuts might be good, too. 

Cut the Brie cheese into wedges, not too thick. The last time I served this I used thicker wedges and I think I prefer the thinner ones - the ratio of crust to cheese is better.

Coat the wedges with flour, then egg, then nuts. I use one hand for the flour, the other for the eggs and nuts. It's a little messy, but the end result is well worth the effort. Place the wedges on a plate and chill them, if you like, up to 4 or 5 hours. They can also be cooked immediately, but it's nice to do this ahead. 

Melt a little butter in a small skillet and when it's hot, almost browning, add the cheese wedges. Quickly sauté them on each side. They should sizzle a little and the cheese will begin to ooze. Place them on a plate of greens that has been drizzled with your choice of salad dressing - raspberry vinaigrette is good. And, if it's berry season, add some raspberries, blueberries, or strawberries to the salad. But really, this salad is all about the cheese.

9 comments:

  1. Very yummy! I sometimes grill a whole Camembert which is also lovely with salad.

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  2. Good Morning Lorrie!

    That cheese salad looks delicious. You have so many talents. I always love to check in on you and see what all you have been doing. I know you have a busy life--like me, and yet, you seem to fit it all in. I think that you must be a whiz at multi-tasking!

    I am still in AR spoiling my new grandbaby. I know you know how great that is!

    Have a great day and thanks for sharing!

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  3. Il faudra que j'essaie cette recette, ça a l'air délicieux et chez nous on adore le fromage - et la salade, mais les filles moins que nous !

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  4. Hi Lorrie,
    As one of the people who asked to see the cheese (!) merci beaucoup for sharing this simple but oh so delicious looking salad with us.
    Maggie

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  5. This looks so delicious Lorrie! A friend in Nanaimo is expecting company so I told her about your trip to the farm and they may go as well. Happy St Patrick's Day!

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  6. Catching up, yet again. Life has its way of taking over, but when this happens I miss so much from my friends in blogland. How are you liking your new home... are you settling in well? Adjusting to life after the wedding? I enjoyed reading back a few posts and particularly about your trip to the goat farm... yummy looking brie recipe you shared, as well! Take care!

    Love and blessings,
    Christi

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  7. Hmmmmmmm...that just sounds so good. The preparation sounds so messy, though worth it as you say. I can imagine right now, but this is one I'm going to try. I'll let you know some day when you least expect me to pop back in talking about this salad.

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  8. Thanks, Lorrie. I will definitely try this, as we are cheese lovers.

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  9. This looks absolutely delicious! I love my brie and now I have an excuse to pair it with a salad. Thank you! :)

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