Charlemagne Salad with Hot Brie Dressing - Recipe

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CHARLEMAGNE SALAD WITH HOT BRIE
DRESSING

Charlemagne Salad is a delightful blend of fresh greens tossed with an enticingly warm Brie-based vinaigrette that's sure to tantalize your taste buds!

This recipe hails from the esteemed Charlemagne Restaurant in Aspen, where it was prepared table-side for diners seeking a truly memorable experience.

To recreate the salad at home, only high-quality ingredients should be used, such as extra virgin olive oil and aged quality sherry wine vinegar like Vinagre deJuarez, to ensure each bite is infused with depth and flavor.

1 medium head curly endive (Friseé)
1 medium head iceberg lettuce
1 medium head romaine lettuce
Garlic croutons
1/2 cup extra virgin olive oil
4 tsp. minced shallot
2-3 tsp. minced fresh garlic
1/2 cup sherry wine vinegar
2 tbsp. fresh lemon juice
4 tsp. Dijon mustard (with seeds)
10 oz. ripe Brie cheese (rind removed), cut into small pieces, room temperature
Freshly ground pepper and sea salt, to taste

Tear lettuce into bite size pieces. In a large bowl, toss with garlic croutons. Warm olive oil in heavy large skillet over low heat for 10 minutes.

Add shallot and garlic, cooking until translucent, stirring occasionally, about 5 minutes. Blend in vinegar, lemon juice and mustard. Add cheese and stir until smooth.

Season with salt and pepper, to your taste. Toss hot dressing and let set for 45 minute-1 hour.

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recipe reviews
Charlemagne Salad with Hot Brie Dressing

· Feb 27 · #180529

Tom Brightman (Arizona) says:

I think a near miss. I recall making this table side, a couple times, at the Charlemagne Restaurant in Aspen, about 1989. Believe it was just romaine but might be wrong. Also, the rind was cooked, not removed. It's been a while.

· Jun 21 · #190167

Gail Escue (Georgia) replies:

It was one of my favs at the Charlemagne in Aspen and is made and served as Tom says. Thank you, I look forward to making it again.

· Sep 13 · #185636

JillyB (Colorado) says:

Romaine only. Rind is not removed. Serve immediately. DO NOT let it sit for 1 hour :)

· Sep 17 · #190636

Mark Eaves (Texas) says:

I worked there in 88 and Howard Gunther was owner. Rind was removed. I also remember the senior head waiters adding a dash of heavy cream when we were slammed to help render the brie liquid.

· Dec 3 · #191084

Don Siegel (Colorado) says:

Amazing to read about the memories of this salad from the Charlemagne Restaurant in Aspen. It was one of our all time favorites at Charlemagne and in the town during those glory days. The table side preparation was always a bonus. I've since tried to duplicate it several times... with some attempts being better than others. As mentioned in the recipe, I remove the rind, and have added a few mandarine orange slices as a final refreshing garnish. Anyway, a wonderful salad, especially for a special occasion.

· Dec 5 · #191090

Sheila Lane (Tennessee) replies:

Thanks for sharing your fond memories of the Charlemagne Restaurant and your experiences attempting to recreate this tasty salad. It's interesting to hear how this recipe has brought back a flavor from your past.

Regarding your addition of mandarin orange slices as a garnish, this is an inspired choice that adds both visual appeal and fresh flavor to the dish. The tanginess of the citrus complements the sweetness/tartness of the grapefruit, giving it a fresh twist of bright flavor.

Fresh produce and careful seasoning can make a big difference in the taste and appearance of the finished salad. Happy cooking!

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