Fall

Insalata ai Mela ferri e Caldo Camembert

by:
January 11, 2011
Author Notes

The inspiration for my dish came from my summer love, Insalata Caprese (Salad in the style of Capri). So I thought it only fitting that I attempt to translate my winter version of Insalata Caprese into Italian...I gave it my best shot. I hope those of you fluent in Italian are not beating yourself over the head with a frying pan saying how I have butchered the Italian language.:) Anywho, I loved the idea of grilling the apples-using an indoor grill of course, because there is no way I am heading out in the 10 degree temperature right now (that is right it is even cold in Alabama)-and adding slices of warm brie to make a type of winter 'Insalata Caprese'. I topped the salad off with a nice handful of bright green watercress, toasted walnuts and a light, yet flavorful thyme-honey drizzle. I hope this salad warms your heart this winter as much as Insalata Caprese warms mine in the summer. *I have provided three plating ideas in my photos. Two use walnuts and the other one does not. - Table9 —Table9

Test Kitchen Notes

This salad is delicious and quick and easy enough to prepare after a long day at work. My first thought was that 4 tablespoons of honey was too much for the dressing, but it worked well with the grilled apples. Making the dressing up the night before helped in the short preparation time too. I served it with some crusty whole grain bread because to me melty brie required it. I'll keep this in mind for a first course salad too. Thanks Table9! —nannydeb

  • Serves 4-6 side dishes
Ingredients
  • Insalata ai Mela ferri e Caldo Camembert (Grilled Apple and Warm Camembert Salad)
  • 1 Fuji Apple, Cored and Sliced into 1/4"
  • 1 Granny Smith Apple, Cored and Sliced into 1/4"
  • 10 2" Long, 1/4 inch thick Slices of Camembert
  • Bunch of Watercress
  • 1/4 cup Toasted Walnuts
  • Thyme-Honey Drizzle
  • 4 tablespoons Clear Honey
  • 1 teaspoon Fresh Thyme Leaves, Lightly Chopped
  • 1/2 tablespoon Cider Vinegar
  • 2 tablespoons Extra Virgin Olive Oil
  • Salt and Pepper to Taste
  • Pinch of Nutmeg
In This Recipe
Directions
  1. Over low heat, warm honey and thyme leaves for 2 minutes. Set aside to cool.
  2. Whisk together cider vinegar, olive oil, salt, pepper and nutmeg. Set aside. Once honey has cooled, combine with vinegar mixture in a bottle that has a small opening, best for drizzling. Set aside.
  3. Grease grill and place apple slices on when grill is hot. Flip when grill marks form. Remove when grill marks form on both sides. Place brie slices in between each apple slice immediately.
  4. Serve with mound of watercress and walnuts, then drizzle thyme-honey mixture over entire dish.
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  • monkeymom
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