Everyday cooking
Crispy Salad
We just love salads! Try Crispy Le Rond Salad this Veganuary with Violife Le Rond Camembert Flavour. This is a salad you’ll be making over and overagain!
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![Preptime]()
Prep time15 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings3 portions
- 150 g Violife Le Rond Camembert flavour
- 150 g flour
- 250 ml oat milk
- panko breadcrumbs
- 1 loaf of bread, cubed
- Oil for frying
- 2 oranges, peeled and sliced
- 200 g watercress
- 200 g baby spinach or rocket
- A handful of fresh cranberries
FOR THE DRESSING:
- 3 tbsp cranberry sauce
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
- Using a round cookie cutter slice Violife Le Rond into small pieces.
- Coat by dipping in flour, then in oat milk and last in panko breadcrumbs.
- In a shallow frying pan heat olive oil on medium heat and fry Le Rond pieces for 1-2 minutes on each side.
- In a large dry frying pan, toast the bread over medium heat until golden.
- For the dressing add all the ingredients in a bowl and whisk until combined.
- To assemble the salad, add all ingredients in a bowl or a serving platter, top with the croutons and Le Rond slices.
- Drizzle with dressing, toss to combine and serve.
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