Salad of Mache and Crispy Camembert Fritters

Mustard Vinaigrette
1 tbsp cider vinegar
2 tbsp plus 1 tsp fresh lemon juice
3/4 tsp country Dijon mustard
1/2 tsp Kosher salt
Freshly ground black pepper
5 tbsp olive oil

Crispy Camembert Fritters and Salad
One 6- to 8- oz wheel Camembert
1/3 cup flour
3/4 cup panko crumbs
2 large eggs
Canola oil for frying
8 to 9 cups mache or tender butter lettuce or Boston lettuce (4 1/2 to 5 oz)

1. For vinaigrette, whisk together vinegar, lemon juice, mustard, salt, and several grinds of black pepper in a small bowl. Slowly whisk in the oil. (The dressing can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature, and whisk well before using.)

2. For the Camembert Fritters, cut the wheel of Camembert (with its skin on) into 3/4 inch cubes. Place them on a plate and put in the freezer for 20 minutes.

3. Spread the flour on one dinner plate and the panko crumbs on another. Whisk the eggs until well blended in a shallow bowl. Remove the cheese from the freezer and coat a cube in the flour, shaking off excess, then coat in the egg mixture, letting any excess drip back into the bowl. Finally, coat in panko crumbs and shake off excess. Repeat with all the cubes.

4. Heat 1/4 inch of oil in a heavy, medium skillet (a cast iron one works particularly well) over medium heat. When the oil is very hot, add 4 to 5 cubes of Camembert to the skillet.
Sauté them 5 to 10 seconds until they golden on the bottoms, and then using tongs, turn the cubes. Continue to turn them quickly every few seconds, until the cubes are golden on all sides. Total sautéing time will be only a minute or more. Remove the cubes with a slotted spoon to drain on paper towels. Repeat with remaining cubes.

5. To assemble the salad, toss the greens with just enough dressing to coat them lightly. (You may have some left over; save for another use.) Mound lettuce on six salad plates and garnish each serving with some warm Camembert fritters. Serves 6.

Copyright Betty Rosbottom 2015