"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Hot Brie Dressing Recipe

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This recipe for Hot Brie Dressing, by , is from Joan Stewart's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sally Tucker
Added: Thursday, June 12, 2008


1/2 cup olive oil
4 tsp. minced shallot
2 tsp. minced garlic
1/2 cup sherry wine vinegar
2 tbsp. fresh lemon juice
4 tsp. Dijon mustard
10 oz. ripe Brie, cut into small pieces
freshly ground pepper

Wash and chop:

1 medium head curly endive
1 medium head iceberg lettuce
1 medium head romaine

Toss lettuce with garlic croutons in large bowl.

Warm olive oil in heavy skillet over low heat for 10 minutes. Add shallot and garlic and cook until translucent, stirring occasionally for about 5 minutes.

Blend in vinegar, lemon juice and mustard.

Add cheese and stir until smooth.

Season with pepper.

Toss hot dressing with lettuce and serve.

Number Of Servings:
Number Of Servings:




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