Recipe: Camembert salad with walnuts and apple

After a spring-time barbecue, we were left with a smelly piece of camembert cheese in the fridge, and my fiancé asked me to finish it as soon as I could. I accepted the challenge and built a salad around the camembert, adding some other leftovers to it. 

Camembert salad with walnuts and apple
Serves 2
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
For the salad
  1. 75 grams (1/2 a cup) of spinach
  2. some pieces of leftover barbecued chicken¹
  3. 115 grams (4 oz) of camembert cheese²
  4. 75 grams (2,5 oz) of chestnut mushrooms
  5. 2 tablespoons of vegetable oil
  6. 1 teaspoon of garlic powder
  7. 1/2 a green apple (I used Granny Smith)
  8. a handful of crumbled walnuts
  9. salt and pepper
For the vinaigrette
  1. 3 tablespoons of extra virgin olive oil
  2. 1 tablespoon of white wine vinegar
  3. 1 teaspoon of mustard
  4. salt & pepper to taste
  1. Slice the mushrooms, heat the oil in a non-stick frying pan and add the mushrooms with the garlic powder. Fry for about five minutes.
  2. In the meantime, mix the ingredients for the vinaigrette into a small bowl until you have a smooth dressing.
  3. Cut the apple and the camembert in bitesized pieces.
  4. In a big bowl, assemble the salad by starting with a layer of raw spinach. Add the chicken, the apple, the camembert and the walnuts. The mushrooms should be done by now: add them to the salad.
  5. Drizzle the vinaigrette over the salad.
  6. Season with salt and pepper to taste.
  7. Bon appétit!
  1. ¹If you don't have any leftover chicken, you can purchase a rotisserie chicken which is already cooked, or fry some boneless chicken thighs. Cut up the thighs in bitesized chunks and pan-fry for about ten minutes until done. Season to taste. Leave out the chicken for a vegetarian salad.
  2. ²If the camembert is too strong for your taste, substitute with a more gentle cheese like brie.
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