This is one of my favourite salads. It comes together quickly, and even though you bread and fry the cheese (just a little bit and it’s totally worth it) I still think it qualifies as a pretty good post-holiday-gluttony supper.
I absolutely adore pomegranate. It has a reputation of being difficult to peel and messy, but really it’s super simple. I was going to take pictures of how I peel it, but here’s a great video instead. You can even be less finicky with cutting off the top than this person is and it will still pull apart beautifully.
Time: 20 minutes or less – tonight I started this at 6 and we were finished eating at 6:30.
Serves: 4 as a light supper salad (I usually do half of this for just two of us)
You will need:
For the salad
- 2 small heads of romaine, washed, chopped and dried
- 1 pomegranate
- 2 small crisp apples
- 1 7oz (200g) wheel of double cream brie
- 3/4 cup panko bread crumbs
- 1 egg
- 3-4 tbsp canola for frying
For the dressing
- 2 cloves of garlic, minced or pressed
- 2 tsp grainy mustard
- 1/2 cup cider vinegar
- 1/2 cup canola oil (or olive oil if that is your preference, though I find it is sometimes over powering, especially in a salad like this that has rather delicate flavours)
- several grinds fresh pepper
- pinch of salt to taste
Whisk together dressing ingredients and set aside.
Chop, rinse, and dry romaine. Open pomegranate and put all of the arils (that’s what you call the little bits you eat!) into a bowl.
Heat 3-4 tbsp of oil in a small frying pan.
Cut brie wheel into eight equal pieces – two will go on each salad.
Whisk one egg in a small bowl and put 3/4 cup of panko crumbs into a pie plate.
Dip each piece of brie into the egg and then into the bread crumbs, pressing them in and coating each side.
When all brie pieces are ready to go, core apples, halve, and thinly slice. You want to wait until now to do this step so your apples don’t brown before you are ready to serve the salad.
Place 4 slices of brie into the pan, they will only take a few seconds on each side for the breading to brown. Remove and drain on paper towel. Repeat with remaining 4 slices.
Arrange salad on plates- romaine, apple slices, handful of pomegranate arils and then top with two pieces of fried brie. Give the dressing another whisk before drizzling on top.