Baby Spinach and Camembert Crouton Salad


Prepared for Ile De France by Olivier Perret at ICI Urban Bistro, Washington DC.
Add to Favorites My Favorites Email this recipe Print this recipe


At a glance
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


• 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.

Additional Tips

Plated up!

In the plate, dispose the salad, the baby beets, the toasted hazelnuts and dispose one camembert cheese crouton on the top. It’s ready.