Blueberry Salad With Brie Croutons Recipes

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BLUEBERRY SALAD WITH BRIE CROUTONS



Blueberry Salad with Brie Croutons image

The saying "The whole is greater than the sum of its parts" was written for this salad. It seems like a simple salad with very few ingredients, but something happens when they are all put together. I can't explain it so you'll have to trust me on this one. It is absolutely outstanding.

Yield serves 4

Number Of Ingredients 8

1 crusty French bread roll (about 5 or 6 inches long)
2 ounces Brie cheese
2 tablespoons honey
2 tablespoons white wine vinegar
1/4 cup canola oil
Salt and pepper
6 ounces spring greens
1/2 pint blueberries (about 1 cup)

Steps:

  • Preheat the broiler to high heat.
  • Cut the bread into eight 1/2-inch-thick slices and spread some of the Brie on each slice. Arrange on a baking sheet and place under the broiler for 2 to 3 minutes, until the cheese is soft and the bread is light golden brown on the edges.
  • Combine the honey and vinegar in a small bowl and slowly add the oil, mixing briskly with a whisk or fork. Season with salt and pepper.
  • Place the salad greens and blueberries in a large bowl and add the vinaigrette. Toss until the salad is thoroughly coated.
  • Divide the salad between four bowls or plates and serve with the Brie croutons on the side.
  • A little blueberry trivia: Blueberries have more antioxidants than almost any other fruit or vegetable. One of nature's few blue foods, blueberries are one of the few berries native to North America. Blueberries were an important staple food of Native Americans. They dried and added them to any food that needed extra flavor and made a strong tea from their roots to use as a relaxant during childbirth.

CAPRESE SALAD WITH BLUEBERRY CROUTONS



Caprese Salad With Blueberry Croutons image

Provided by Jonathan Reynolds

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups blueberries
1 cup all-purpose flour
2 large eggs, lightly beaten
1 1/2 cups crushed cornflakes (done gently in a coffee grinder or food processor)
2 1/2 tablespoons canola oil
6 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 large ripe heirloom tomatoes, sliced
12 ounces fresh mozzarella, sliced
6 basil leaves, cut into thin strips

Steps:

  • Rinse the blueberries, shaking off excess water but keeping them slightly wet. Dip them in the flour and shake off excess. Using a slotted spoon, dip the berries in the egg and drain. Roll them in the cornflakes, coating them completely.
  • Heat the canola oil in a very large skillet over medium heat. Add the berries and sauté until brown and crisp, gently shaking the pan to brown them evenly.
  • While the berries are sautéing, whisk the olive oil and balsamic vinegar together. On a platter, alternate slices of tomato and mozzarella. Drizzle with the vinaigrette. Place hot blueberries around the platter. Garnish with basil leaves and serve immediately.

Nutrition Facts : @context http, Calories 751, UnsaturatedFat 33 grams, Carbohydrate 47 grams, Fat 51 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 16 grams, Sodium 653 milligrams, Sugar 11 grams, TransFat 0 grams

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