adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spring pea salad with double brie
Spring pea salad with double brie
0 Likes
Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Golden sourdough croutons with creamy brie and fresh salad for a gourmet barbecue side or main dish.
Ingredients:
  • 80ml olive oil
  • 1/2 x 550g sourdough loaf, cut into 2cm pieces
  • 150g sugar snap peas, trimmed, thinly sliced
  • 150g snow peas, trimmed, thinly sliced
  • 100g mixed salad leaves
  • 1 small red onion, thinly sliced
  • 1 Lebanese cucumber, sliced lengthways into ribbons
  • 250g cherry tomatoes, halved
  • 200g Président Double Brie, thinly sliced
  • 40.00 ml basil, finely chopped
  • 40.00 ml white wine vinegar
Instructions:
  • In a frying pan over medium heat, warm half of the oil. Cook the bread while stirring for 5 minutes until it turns golden brown. Allow it to cool before using.
  • In a large heatproof bowl, mix the sugar snap peas and snow peas together. Pour boiling water over them, let stand for 2 minutes, then refresh with cold water and drain.
  • Combine the peas in a large bowl along with the mixed leaves, onion, cucumber, tomato, and croutons. Toss everything together and top the salad with the Président Double Brie.
  • Combine basil, vinegar, garlic, and remaining oil in a bowl. Whisk until fully blended, then drizzle over the salad.

Similar Recipes