Watermelon with Fried Boursin Dices Salad

Give your guests a sophisticated yet sweet and cheesy salad option with this tasty checkerboard salad. Breaded and fried Boursin Dices alongside ripe watermelon and paired with a savory sauce create a melody of deliciousness.

Created by Chef Olivier DeSaintmartin, Caribou Cafe

Portions

- +

Preparation time

–

Cooking time

–

Price category

–

Ingredients

For Salad:

3.2 oz Boursin® Professional Frozen Dices Garlic and Fine Herbs
2 Eggs, beaten Eggs, beaten
2 cups cup breadcrumbs breadcrumbs
4 watermelon, diced 4 x 4 x 1 watermelon, diced 4 x 4 x 1
2 tbsp extra-virgin olive oil extra-virgin olive oil
3 Basil leaves, cut In chiffonade Basil leaves, cut In chiffonade
black pepper black pepper
2 tbsp basil pesto basil pesto
1 tbsp mayonnaise mayonnaise
1 cups cup canola oil canola oil

Preparation

For Salad:

Toss the Boursin dices in the egg mixture, then in the bread crumbs until completely covered. Shake off excess crumbs. Place them on a parchment-lined tray and freeze.
In a bowl, combine the diced watermelon, olive oil, basil and a pinch of pepper.
In a small bowl, whisk together the pesto and mayonnaise. Scrape it into a squeeze bottle with a tip.
For each serving: Heat the canola oil in a saucepan and fry 8 of the Boursin dices until golden brown. Drain on paper towels.
On a plate, make a checkerboard pattern of 2 Boursin dices and 2 watermelon chunks per row, using 8 of each item. Squeeze little dots of pesto mayo around the border.

Boursin®

Boursin® Professional Frozen Dices Garlic and Fine Herbs

750 g

Send via e-mail

Share via Whatsapp

Watermelon with Fried Boursin Dices Salad

Portions
4

Preparation time
minutes

Cooking time
minutes

Cost per person
€

Ingredients

For Salad:

3.2 oz Boursin® Professional Frozen Dices Garlic and Fine Herbs
2 Eggs, beaten Eggs, beaten
2 cups cup breadcrumbs breadcrumbs
4 watermelon, diced 4 x 4 x 1 watermelon, diced 4 x 4 x 1
2 tbsp extra-virgin olive oil extra-virgin olive oil
3 Basil leaves, cut In chiffonade Basil leaves, cut In chiffonade
black pepper black pepper
2 tbsp basil pesto basil pesto
1 tbsp mayonnaise mayonnaise
1 cups cup canola oil canola oil

Preparation

For Salad:

Toss the Boursin dices in the egg mixture, then in the bread crumbs until completely covered. Shake off excess crumbs. Place them on a parchment-lined tray and freeze.
In a bowl, combine the diced watermelon, olive oil, basil and a pinch of pepper.
In a small bowl, whisk together the pesto and mayonnaise. Scrape it into a squeeze bottle with a tip.
For each serving: Heat the canola oil in a saucepan and fry 8 of the Boursin dices until golden brown. Drain on paper towels.
On a plate, make a checkerboard pattern of 2 Boursin dices and 2 watermelon chunks per row, using 8 of each item. Squeeze little dots of pesto mayo around the border.