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🥗 Fresh leaf salad with nectarines and crispy camembert cubes

443 kcal · 30 min · 4 servings

Ingredients

• 1 head oak leaf lettuce
• 2 nectarines
• 1 red onion
• 2 tbsp apple cider vinegar
• 2 tbsp lemon juice
• 1 tsp honey
• 8 tbsp olive oil
• salt
• 200 g Camembert
• 1 egg
• 60 g breadcrumbs
• 1 tbsp freshly chopped parsley

Instructions

1. 1. Wash the salad thoroughly and remove any tough stems.
2. 2. Dry the vegetables well and tear the leaves into bite-sized pieces.
3. 3. Wash the nectarines and cut them in half.
4. 4. Remove the pits from the nectarine halves.
5. 5. Cut the nectarine flesh into thin wedges.
6. 6. Arrange the salad and nectarine wedges on the plates.
7. 7. Peel the onion and dice it into very small cubes.
8. 8. Mix the onion cubes with apple cider vinegar, lemon juice, honey, and four tablespoons of olive oil.
9. 9. Season the dressing mixture with salt to taste.
10. 10. Cut the Camembert into small cubes.
11. 11. Whisk an egg in a shallow bowl.
12. 12. Coat the Camembert cubes in the whisked egg so they are completely covered.
13. 13. Mix the breadcrumbs with finely chopped parsley.
14. 14. Roll the egg-coated Camembert cubes in the breadcrumb-parsley mixture.
15. 15. Heat the remaining oil in a non-stick frying pan.
16. 16. Fry the breaded Camembert cubes for two to three minutes until golden brown.
17. 17. Place the fried cubes on kitchen paper to absorb excess fat.
18. 18. Drizzle the prepared dressing over the salad.
19. 19. Sprinkle the warm Camembert cubes over the salad.
20. 20. Serve the dish immediately.

Nutrition per serving

• kcal: 443
• Protein: 15 g · Fett/Fat: 33 g · Carbs: 21 g