Gruyere Salad Recipes

GRUYERE CHEESE SALAD

Steps:

• Mix all salad ingredients together in bowl.
• Pour in vinaigrette and mix well. Add salt and pepper to taste.
• Serve on spinach leaves.

GRUYERE SALAD

Steps:

• Marinate Gruyere in white wine for one half hour at room temperature.
• Then mix well with vinaigrette.
• Just before serving toss with salad greens, add additional pepper to taste.

JIMMY BRADLEY'S SALAD WITH GRUYèRE

Steps:

• Heat oven to 400 degrees. Place potatoes in a shallow foil-lined roasting pan; drizzle with 1/2 tablespoon olive oil and toss to coat. Sprinkle lightly with salt and pepper and toss. Bake 40 minutes, until tender and crisped, stirring after 20 minutes. Loosely cover with foil; keep warm in low oven.
• Meanwhile, fry bacon until crisp. Drain on paper towels.
• Make the roux. Melt butter over medium heat. Stir in flour and cook, stirring, for about 10 minutes until the mixture is golden. Reserve.
• Combine shallots and wine in a nonreactive saucepan; boil until reduced to 1/3 cup. Reduce heat to medium. Stir in the reserved roux and heavy cream, simmer and stir in cheese, a little at a time, until melted and mixture is smooth. Taste; season with pepper. If necessary, thin with more cream. Keep warm.
• Combine remaining oil, the vinegar and mustard in a large bowl. Whisk until blended. Season lightly with salt and pepper. Add warm potatoes, bacon, endive and arugula or dandelion greens; toss to coat.
• Ladle fondue into a large bowl and place the salad atop or serve in individual shallow bowls.

GRUYERE AND CHEDDAR FRICO WITH ARUGULA SALAD

Steps:

• In a medium bowl, toss together both cheeses and the flour. Heat a large nonstick skillet over a low to medium flame and sprinkle 1 1/2 tablespoons of the cheese mixture onto the pan to form a 4-inch circle. Sprinkle some thyme over the cheese and cook until the cheese is somewhat melted but not firm. Using a spatula, turn the cheese over and cook until firm and golden.
• Transfer the frico to a paper towel, then quickly drape over a large rolling pin until completely cooled, to form a shell shape.
• To serve, remove from pin and top each frico with arugula salad.
• In a small bowl, whisk together lemon juice, shallots, mustard, and honey. Whisk in the olive oil and add salt and pepper, to taste. Lightly dress arugula leaves with the vinaigrette.

GRUYèRE AND TOMATO SALAD

Steps:

• Grate the Gruyère on the large holes of a box grater directly over a large serving plate. Cut the tomato in half from top to bottom, remove the core, then cut crosswise into 1/2-inch-thick slices. Arrange the tomato half-moons in a circle around the mound of cheese.
• Sprinkle the onion and parsley all over the cheese, then season everything with a pinch of salt and generous grindings of black pepper. Drizzle the oil, then the vinegar, all over the salad and serve immediately.

APPLE, CELERY ROOT AND GRUYERE SALAD

Steps:

• Cut cheese into matchsticks and put in a large bowl.
• Peel celery root and apples and cut into matchsticks.
• Add celery root, apples, and lemon juice to cheese, tossing gently.
• In a small bowl stir together remaining ingredients and add to slaw, tossing gently.
• Slaw may be made 1 day ahead and chilled, covered.
• Add additional horseradish to taste before serving if necessary.

RAW MUSTARD GREENS SALAD WITH GRUYèRE AND ANCHOVY CROUTONS

Steps:

• Preheat oven to 375°F. Combine anchovies and garlic in small bowl. Gradually whisk in oil. Place bread cubes in medium bowl. Drizzle 2 tablespoons anchovy oil over, tossing to coat. Sprinkle bread with salt, pepper, and half of cheese; toss to coat.
• Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, stirring occasionally, about 20 minutes. Set aside.
• Measure 8 cups (loosely packed) mustard greens and place in large bowl (reserve any remaining greens for another use). Add croutons and remaining cheese to bowl. Whisk 5 teaspoons lemon juice into remaining anchovy oil; season dressing with salt, pepper, and more lemon juice, if desired. Add dressing to salad; toss to coat.