An elegant warm-cheese salad at approximately 300 calories. Bitter greens topped with melted Camembert and goat cheese.
This Tricolor Salad with Three Cheeses pairs peppery radicchio, chicory, and romaine with shaved Parmesan, then tops it with warm, just-melted wedges of Camembert and herbed goat cheese. It is a genuinely elegant starter or light lunch at around 300 calories and 7 WW Classic Points per serving.
Recipe Info
Serves: 8 | Prep Time: 20 minutes, plus 30 minutes chilling | Cook Time: 1 minute | Calories per serving: ~300
Nutrition per Serving (Estimated)
Protein: 15g | Fat: 22g | Carbohydrates: 4g | Fiber: 2g
WW Classic Points: Approximately 7 points per serving (estimated from the original 8-point recipe, updated to reflect slightly smaller cheese wedges and a homemade light vinaigrette). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 1 small head radicchio
- 3 chicory heads
- 1 head cos or romaine lettuce
- 75g / 2.5oz Parmesan cheese shavings
- 125g / 4.5oz Camembert, cut into 8 wedges
- 100g / 3.5oz herbed goat’s cheese, cut into 8 wedges
- 40g / 1.5oz pine nuts, toasted
- For the light mustard vinaigrette:
- 1 tablespoon Dijon mustard
- 2 tablespoons white wine vinegar
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven. Preheat to 230C (450F / Gas Mark 8).
- Make the vinaigrette. Whisk the Dijon mustard, vinegar, olive oil, salt, and pepper together until emulsified. Chill in the refrigerator for 30 minutes.
- Prepare the greens. Separate the leaves of the radicchio, chicory, and lettuce. Wash and dry thoroughly, then tear into bite-size pieces. Place in a large salad bowl and toss with the Parmesan shavings.
- Warm the cheese. Place the Camembert and goat cheese wedges on a non-stick baking tray and warm in the oven for 1 minute, just until they begin to soften.
- Assemble. Place the warm cheese wedges on top of the salad, drizzle with the dressing, and scatter over the toasted pine nuts. Serve immediately.
Serving Suggestions
- Serve as an elegant starter before a lighter main course
- Pair with a crisp white wine, which complements the tangy cheeses well
- Add thin slices of ripe pear for a sweet contrast
- Serve with a small piece of crusty bread on the side
- Great as a light, satisfying lunch on its own
Tips and Variations
- Warming the cheese only briefly is key. It should soften, not fully melt into a puddle
- Drying the salad greens thoroughly helps the dressing cling rather than pooling at the bottom of the bowl
- Brie can substitute for Camembert if that is what you have on hand
- Toasted walnuts make a good alternative to pine nuts
- This dish is best served immediately while the cheese is still warm and soft
Why This Recipe Works
Warming the Camembert and goat cheese just briefly softens them without melting them into a mess, creating a genuinely elegant contrast against the crisp, peppery greens. Making the vinaigrette from scratch instead of relying on a heavier bottled dressing keeps the whole dish feeling lighter without losing any richness from the cheese.
Storage
Best assembled and served immediately, as the warm cheese and dressed greens do not hold well. The vinaigrette can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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