Vegetable Skewers with Saint Albray


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Soft-Ripened Cheeses

* 6 oz. Saint Albray (approximately 1/3 lb.)
* 3 thin slices of cured ham
* 3 small firm potatoes
* 1/4 of a cauliflower
* 1 cup cherry tomatoes
* 1 curly lettuce
* 1 tsp. balsamic vinegar
* 1 tsp. mustard
* 1 1/2 Tbsp. olive oil
* Coarse salt, and pepper


* Peel the potatoes and cut into large cubes. Boil in salted water for about 8 minutes. Do not overcook: they must not get too soft.

* While potatoes are boiling, cut the cauliflower into small flowerets. Cut each piece of ham into 6 strips. Remove the rind from the Saint Albray and cut cheese into cubes.

* Wash the curly lettuce and put the dried leaves into a salad bowl.

* Drain the potato cubes and let cool.

* In a bowl, mix the balsamic vinegar, mustard, olive oil, dash of pepper and 1Tbsp. lukewarm water. Beat with a fork to lightly emulsify.

* Prepare 8 wooden skewers, alternating potato cubes, Saint Albray cubes, cherry tomatoes, cauliflower and ham.

* Toss salad with vinaigrette. Serve two skewers a side of salad and per person.

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