Grilled vegetables are quick & easy on the outdoor grill or a stovetop grill pan. When summer vegetables disappear from the market, replace them with winter squash, root vegetables or eggplant. What makes this salad a year-round winner is the addition of creamy, luscious Marin French Brie, in every season!
4 ounces Marin French Triple Crème Brie*, sliced with rind on
3 pounds small creamer potatoes**, cut in half
6 romaine hearts
1 large red onion, cut into thick slices
4½ tablespoons olive oil, divided
3 teaspoons kosher salt, divided
1 tablespoon Balsamic vinegar
Freshly ground black pepper
Crushed red chili flakes or Aleppo pepper for garnish
Bring a large pot of water to a boil over high heat. Add 2 teaspoons salt. Add the potatoes and cook until the potatoes are just tender, 7-10 minutes. Drain potatoes thoroughly and pat dry. Toss with 2 tablespoons olive oil. Set aside.
Place romaine hearts and onion slices on baking sheet. Lightly salt the vegetables with 1 teaspoon salt and drizzle with 2 tablespoons olive oil. Set aside.
Preheat the grill to medium heat and lightly oil the grate or heat a grill pan on the stove over medium heat.
Arrange the potatoes and vegetables on the preheated grill and cook until tender and slightly charred.
Arrange the vegetables on a platter and drizzle with the balsamic vinegar and the remaining ½ tablespoon olive oil. Salt and pepper to taste.
Place sliced Brie on top of warm vegetables and let melt slightly.
Sprinkle with chili flakes or Aleppo pepper if more spice is desired.
Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s Chèvre and Marin French Cheese Company, 2014
* All Marin French soft-ripened cheeses will be delicious in this salad.
**If small creamer potatoes are not available, substitute any size low starch potato cut in small pieces.