Camembert Salad

June 9, 2007

The only tricky part of this salad is remembering to marinate the cheese. Stick a note on the coffee pot so you won’t forget to do it first thing in the morning. That way, when you get home, everything’s ready for a light summer supper. Maybe serve it with a cold cucumber soup. All you need then is a fresh baguette—or, hey, you could make Last-Minute Dinner Rolls—and best of all there’s plenty of room for dessert! Hmmmm … is there any Carrot Cake left? SAM

PS If all you have in the fridge is brie, go for it. It’ll do just fine.

8 ounces Camembert
1/2 cup olive oil
1/2 teaspoon plus 1/4 teaspoon dried thyme, divided
3 tablespoons white wine vinegar
Freshly ground white pepper to taste
1 head Romaine lettuce, torn
1 head frisée, stripped of stalks

Cut the Camembert into 4 wedges and split each in half horizontally. Place in a single layer in a shallow baking dish. Pour the olive oil over the wedges, sprinkle with 1/2 teaspoon thyme, cover, and marinate for 4 to 12 hours. Drain the oil and reserve. Bake the cheese at 350 degrees F until softened, about 15 minutes. Cool slightly and cube. In a salad bowl, combine the Romaine lettuce, frisée, and cheese. Whisk together the remaining 1/4 teaspoon thyme, vinegar, pepper, and reserved olive oil and pour over the salad, tossing to coat.
Makes 4 servings.