Summary

Ingredients

• 1 head frisee salad
• 1 head romaine lettuce
• 0.5 ½ cucumber (s)
• 4 small onion (s), red
• 2 tablespoon pine nuts
• 4 tablespoon vinegar (raspberry)
• salt and pepper
• 1 pinch (s) sugar
• 6 tablespoon oil, tasting neutral
• 2 tablespoon cranberries, from the glass
• 2 egg (s)
• 2 packs Camembert (s), á 50 g, 8 corners, 13% fat
• 100 g breadcrumbs

Print Recipe Pin Recipe

Instructions

1. Clean, wash, pat dry the lettuce and cut into bite-sized pieces. Wash the cucumber and cut into thin slices. Peel the onions and cut into wedges.
2. Toast the pine nuts in a pan until golden brown.
3. Mix the vinegar, salt, pepper and sugar together. Gradually beat in 4 tablespoons of oil. Stir in 1 tablespoon of cranberries.
4. Whisk the eggs, season with salt and pepper. Turn the camembertake in the egg and then in the breadcrumbs. Heat 2 tablespoons of oil in a large pan, fry the Camembertecks until golden on all sides.
5. Arrange the lettuce, cucumber slices, camembert and onions on plates. Drizzle with the vinaigrette. Garnish the salad with pine nuts and 1 tablespoon of cranberries.