Recipe by RockChalkChick
This is a simple but elegant salad prepared by Chef Vandegrift at the Kansas City Culinary Center where I volunteer. It was part of a collection of French recipes for Spring. It is one of my favorite salads! I have also used Brie instead of Camembert because of availability and it tastes great. Also, I like to keep cooked bacon ready to go in the freezer. It is a real time saver! Please note: The recipe makes nearly a cup of vinaigrette. You only need a small amount so store the remaining in an air tight jar in the refrigerator. Bring it to room temperature for a few moments and shake well before using. Bon Appetit!
- 2 tablespoons red wine vinegar
- 1 medium shallot, finely diced
- 2⁄3-3⁄4 cup olive oil
- 2 lbs new potatoes or 2 lbs fingerling potatoes
- 1 tablespoon Dijon mustard
- 4 -5 ounces bacon, thick sliced, cut crosswise in 1/4 inch strips and cooked until crisp (can use other meats if you prefer)
- 9 ounces camembert cheese, cubed (cube when cold it's easier)
- 6 -8 ounces mixed greens
- salt & pepper
Directions See How It's Made
- Preheat oven to 400 degrees (I set mine to 350).
- Place the vinegar and shallots in a small bowl and set aside.
- Scrub the potatoes and slice 1/4-1/3 inch thick. Place in a large bowl and season with salt and pepper.
- Drizzle the potatoes with a little olive oil and toss to coat.
- Spread the potatoes in a single layer on a baking sheet and roast until golden and tender approximately 20 minutes. Turn the potatoes over when they are half cooked.
- While the potatoes cook, finish the vinaigrette. Season the vinegar and shallots with salt & pepper.
- Whisk in the mustard until smooth. Gradually whisk in 2/3 cup of the olive oil in a thin stream. Taste & correct the seasoning, adding more olive oil if the vinaigrette is too sharp for your taste.
- When the potatoes are done, remove from the oven and divide the potatoes into 6 shingled mounds on the baking sheet. Divide the cheese over the potato stacks being careful to keep the cheese on the potatoes on the potato mounds and not the baking sheet.
- Place in the oven for a few moments until the cheese is soft and beginning to melt.
- Meanwhile, place the greens in a large bowl and season with salt and pepper. Drizzle a few tablespoons of the vinaigrette over the greens and toss to coat. Divide the greens among 6 plates. (For a full meal, divide among 4 plates).
- Using a wide spatula, transfer the potato/cheese stacks to the plates of dressed greens, placing them on top.
- Sprinkle the bacon over each and serve immediately. Enjoy!