Insalata ai Mela ferri e Caldo Camembert

January 11, 2011
4 Ratings
  • Serves 4-6 side dishes
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

What You'll Need
  • 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
  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.
Contest Entries

See what other Food52ers are saying.

  • monkeymom
  • nannydeb
  • Midge
  • Sagegreen
  • Table9

9 Reviews

monkeymom January 13, 2011
Looks so good!
nannydeb January 12, 2011
Sounds like a great weeknight dinner for me!
Table9 January 12, 2011
It would be a perfect weeknight dinner! So simple to prepare, with few ingredients. Hope you get a chance to try it.
Midge January 12, 2011
Lovely Table9!
Table9 January 12, 2011
Thanks Midge! Hope you get a chance to try it out. It would also be lovely with Pears.
Sagegreen January 12, 2011
And this looks awesome, too!
Table9 January 12, 2011
Thanks Sagegreen! It is so simple to make I just could not resist trying it.
Table9 January 12, 2011
Just added the photos and finished the explanation. I hope you enjoy! Thanks so much for the kind words.
hardlikearmour January 11, 2011
This sounds awesome!