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Brie Salad with Honey-Balsamic Dressing

A healthy, delicious summer salad for green-loving folks. This brie salad isn't just tasty — it's good for you, too. Everything about it works: the balance of flavors and aromas is wonderfully harmonious. The brie pairs beautifully with the greens, and the dressing ties it all together. Serve it any time of day; on a hot day, it can easily stand in for a main course.

lika7Author avatar
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Salad with brie cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 3 g
Fats 44 % 4 g
Carbohydrates 22 % 2 g
59 kcal
GI: 100 / 0 / 0
  • First, prep the ingredients: cut the brie — rind and all — into small wedges; you'll need 24 pieces total, 6 per serving. Rinse and dry the asparagus, trim off the bottom third, and cut the rest into pieces a couple of inches long. Rinse and dry the green string beans and cut them into pieces, too. Peel the shallots and leave them whole. Rinse the lettuce and pat it dry with paper towels — choose small leaves, and tear larger ones into a few pieces. Rinse the young snap peas and leave them whole. Shell the edamame and set the beans aside in a separate bowl — those are all you'll need. Finely chop the fresh thyme. Now on to the cooking: pour the water into a large pot, add the salt, stir, and bring to a boil. When it's boiling, add the shallots and boil for a minute, then add the asparagus, green beans, snap peas, and edamame. Cook everything together for two minutes, then drain in a colander and rinse with cold water so the vegetables cool quickly and stay bright. Let them drain, then spread them on a paper towel to absorb excess moisture. In a large bowl, toss all the vegetables together, then divide them among four plates. Divide the lettuce among the four plates as well, scattering it loosely over the rest. Heat a grill pan, add the brie wedges, and sear for about 30 seconds per side — just until the cheese starts to melt — then let them cool briefly. Arrange the cheese wedges over the salads and top with freshly ground black pepper. You can skip the pepper here since it's also in the dressing, but if you like things sharper and more piquant, go ahead. Make the dressing by whisking all the dressing ingredients together. Let it stand for 5 minutes, drizzle it over the salads, and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Honey - 400  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Fresh green peas - 280  kcal/100g
  • Canned green peas - 55  kcal/100g
  • Shallots - 72  kcal/100g
  • Dried, uncooked soybeans - 403  kcal/100g
  • Boiled soybeans - 130  kcal/100g
  • Mizo soybeans - 171  kcal/100g
  • Soybeans sprouted raw - 46  kcal/100g
  • Soy flour with full fat content - 421  kcal/100g
  • Skimmed soy flour - 326  kcal/100g
  • Refined soybean oil - 899  kcal/100g
  • Soy - 403  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • String beans - 24  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Ram Brie cheese - 336  kcal/100g
  • Green asparagus - 25  kcal/100g
  • Dijon mustard - 143  kcal/100g
  • Lettuce leaves - 12  kcal/100g

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