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lci Urban Bistro in
Washington DC
Olivier Perret
Camembert
2
Prepared for Ile De France by Olivier Perret at ICI Urban Bistro, Washington DC.
Ingredients
- 1lb of spinach
- 1 spoon of hazelnuts
- 1 French baguette bread
- ¼ of camembert cheese Ile de France
- 2 spoon of white balsamic vinegar
- 4 spoon of olive oil
- 1 shallots
- 1 spoon of Dijon mustard
- Salt and pepper
Instructions
- Dressing: In a bowl, mix the spoon of Dijon mustard with the balsamic vinegar and add slowly the olive oil. Season it.
- Toasted the hazelnuts in the oven for 2 minutes.
- Sliced the baguette and toasted under the salamander.
- Sliced the camembert cheese and dispose on the toasted baguette. Add one spoon of olive oil.
- Cooked the baby beets in hot water with salt for 15 minutes (until they are soft). Keep the beets at room temperate and peel them. In a sauté pan, with olive oil sautéed slowly without coloration. Season it with salt and pepper.
- In a large bowl, mix the salad with the dressing, add salt and pepper.
Tips:
In the plate, dispose the salad, the baby beets, the toasted hazelnuts and dispose one camembert cheese crouton on the top. It’s ready.
