Camembert salad with beetroot and artichoke recipe
It takes 25 minutes to whip up this salad, which may sound like a long time for but trust us: it’s super easy and well worth putting up with a rumbling tummy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tasteoffrancemag.com.
Ingredients
- 200g Camembert
- 4 whole pre-cooked beetroots
- 400g cooked, marinated artichokes
- 100g pine nuts
- 150g podded broad beans or soya beans
- 2 large handfuls of fresh basil
- 2 lemons
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 4 tbsp olive oil
- 150g tender salad leaves
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