Watermelon with Fried Boursin Cube Salad
Give your guests a sophisticated yet sweet and cheesy salad option with this tasty checkerboard salad. Breaded and fried Boursin Gournay Cheese Cubes alongside ripe watermelon and paired with a savory sauce create a melody of deliciousness.
Created by Chef Olivier DeSaintmartin, Caribou Cafe
Ingredients
| Portions: | 4 |
|---|---|
| Serving Size: | 1 Salad |
| Day Part: | Lunch, Dinner |
| For Salad: | |
|---|---|
| 3.2 | Ounces Boursin® Professional Frozen Gournay Cheese Cubes, Garlic & Fine Herbs |
| 2 | Eggs, Beaten |
| 1 | Cup Bread Crumbs |
| 4 | Slices Watermelon, Diced 4 x 4 x 1 |
| 2 | Tbsp. Extra-Virgin Olive Oil |
| 3 | Basil Leaves, Cut In Chiffonade |
| Black Pepper, To Taste | |
| 2 | Tbsp. Basil Pesto |
| 1 | Tbsp. Mayonnaise |
| 1 | Cup Canola Oil |
Preparation
| Equipment: | Stovetop, Freezer |
|---|
For Salad:
- Toss the Boursin cubes 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 cubes until golden brown. Drain on paper towels.
- On a plate, make a checkerboard pattern of 2 Boursin cubes and 2 watermelon chunks per row, using 8 of each item. Squeeze little dots of pesto mayo around the border.
