All Recipes

Watermelon with Fried Boursin Cube Salad

Name: Watermelon with Fried Boursin Cube Salad
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 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

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

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.

Ingredients

portions

4
serving size

1 Salad
day part

Lunch, Dinner

For Salad:

3.2

oz 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

About Chef Olivier DeSaintmartin

Olivier DeSaintmartin, chef and owner of Caribou Café attended the hotel school in Paris and has studied under world-renowned chefs Michel Guerard, Jacques Chibois, Gaston Lenôtre, and Le Coze. He is also a 2011 Champion on The Food Network’s “Chopped.” A native of Champagne, France, Olivier has focused on the hearty comfort food that he grew up with; that the French eat every day. His recipes come from Provence, Gascony, Loire, Burgundy, Brittany, Paris, Lyon, and more. Simple, but elegant and tasty dishes that are evocative of the home kitchens across France.