When I had this warm camembert salad at Le P’tit Eric in Bagnols-sur-Cèze, France, I put the idea in my recipe app so I could try it at home — it was so delicious and seemed so simple! It’s just a slice of warm camembert on a salad with vinaigrette. One evening when I needed a quick dinner, it proved to be the perfect idea.
Warm Camembert Salad at Le P'tit Eric
This recipe idea is an example of what you can put together when you don’t feel like cooking much or have little in the fridge. It is written to inspire you to use your creativity and kitchen intuition to put together a few things to make a satisfying and wholesome meal, rather than opting for a quick carryout or skipping the meal-making routine altogether.
Make a large salad for a main dish or a small version for a first course,. Add some charcuterie, a bowl of soup, or a small plate of leftovers with a piece of dark chocolate for dessert, and you’ll have a fabulous meal in minutes.
My version made with goat cheese camembert
Camembert cheese
Salad greens
Vinaigrette dressing (olive oil, vinegar, Dijon mustard, garlic, sea salt, and pepper)
Wrap a piece of camembert in aluminum foil or parchment paper.
Warm it in the oven at 350° F for about 5-7 minutes until warm.
Mix the vinaigrette ingredients in a salad bowl.
Add the salad to the bowl and combine.
Plate the salad and add the warm camembert on top.
I used conventional cow's milk camembert for this salad. If you have difficulty digesting cow's milk, try a camembert made with goat cheese, which is easier to digest.
This salad idea is also good for when you have some camembert that is starting to dry out — warming it up will make it moist again!
