Gruyeresalad Recipes

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TREVISO, WALNUT, AND GRUYèRE SALAD



Treviso, Walnut, and Gruyère Salad image

Provided by Tori Ritchie

Categories     Salad     Cheese     Leafy Green     Appetizer     Side     Christmas     Vegetarian     Quick & Easy     High Fiber     Walnut     Chive     Christmas Eve     Lettuce     Radicchio     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
Coarse kosher salt
1 pound Treviso (about two 8-ounce heads)
4 cups (packed) mixed baby greens or other baby lettuces (about 3 ounces)
1/4 cup chopped fresh chives
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)
1 cup walnut halves, toasted

Steps:

  • Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with coarse salt and freshly ground black pepper.
  • Cut Treviso crosswise into 1/2-inch-wide strips; discard bottom 2 to 3 inches. Place strips in large bowl; add mixed baby greens and chives. DO AHEAD: Dressing and salad can be made 6 hours ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using. Pour dressing over salad and toss to coat. Add cheese and walnuts; toss salad, then transfer to serving bowl.

JIMMY BRADLEY'S SALAD WITH GRUYèRE



Jimmy Bradley's Salad With Gruyère image

"I'm a big proponent of what you might call stoner food," the chef and restaurateur Jimmy Bradley told me in 2003, when he gave me this recipe for what amounts to fondue topped with a potato salad topped with a green one. "I think there should always be something on the menu at my restaurants, where someone can come in and see it and say, 'Yeah, man, I want some of that right now, and then we'll figure out the rest of the meal." Well, yeah, man: a pool of warm Gruyère, topped with batons of bacon, wedges of potato, a bitter salad of greens, the cold against the warm, the salty against the faintly sweet and acidic? Pair that with a slightly chilled red wine and someone special and you can figure out the rest later.

Provided by Sam Sifton

Categories     salads and dressings, appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

4 Yukon Gold potatoes, about 5 ounces each, peeled and quartered lengthwise
2 tablespoons olive oil
Salt and freshly ground pepper
10 ounces bacon, cut into 1-inch pieces
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 shallots, finely chopped
1 cup white wine
1 cup heavy cream, or more if needed
2 cups shredded Gruyère cheese
1 1/2 teaspoons sherry vinegar
1/2 teaspoon Dijon mustard
1 head Belgian endive, leaves separated
4 to 6 cups cleaned, torn arugula or dandelion greens

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.

Nutrition Facts : @context http, Calories 669, UnsaturatedFat 25 grams, Carbohydrate 25 grams, Fat 52 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 24 grams, Sodium 791 milligrams, Sugar 5 grams, TransFat 0 grams

GRUYERE AND MUSHROOM PASTA SALAD



Gruyere and Mushroom Pasta Salad image

I created this recipe as I was using up leftover ingredients, and it was a delicious surprise! The dressing gives it just the right amount of tanginess, while the Gruyere, mushrooms, arugula, and dill combine for a mouthwatering flavor!

Provided by jkoltov

Categories     Salad     Pasta Salad

Time 2h25m

Yield 4

Number Of Ingredients 11

1 ¼ cups fusilli pasta
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
2 tablespoons minced fresh dill
3 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
2 (4 ounce) cans sliced mushrooms, drained
1 cup arugula
¾ cup shredded Gruyere cheese
½ cup diced red onion

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water.
  • Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.
  • Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture; toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.

Nutrition Facts : Calories 399 calories, Carbohydrate 39 g, Cholesterol 22.3 mg, Fat 21.8 g, Fiber 3.4 g, Protein 13.5 g, SaturatedFat 6 g, Sodium 460.8 mg, Sugar 3.7 g

GRUYERE SALAD



Gruyere Salad image

Make and share this Gruyere Salad recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 10

1 lb gruyere, in thin julienne strips
1/4 cup french dry white wine (Macon or Chardonnay)
1/4 lb mache (watercress or arugula leaves)
3 tablespoons cold water
4 shallots, peeled and chopped
1 tablespoon parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
3 tablespoons corn oil
salt and pepper

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.

Nutrition Facts : Calories 2121.9, Fat 161.6, SaturatedFat 88, Cholesterol 501.4, Sodium 1719, Carbohydrate 17.7, Fiber 0.6, Sugar 2.4, Protein 138.7

GRUYèRE AND TOMATO SALAD



Gruyère and Tomato Salad image

This is something I grew up with, a dish my grandmother and mom always served family-style. For me, this combination-a fluffy, snowy mountain of shaved Gruyère with sliced sweet-tart tomato-is home. In Alsace, we sometimes mixed wine vinegar with honey and spices for the dressing, but sherry vinegar has a similar nuanced sweetness that works very well here.

Yield Serves 4

Number Of Ingredients 7

5 1/2 ounces Gruyère cheese
1 large ripe tomato
1 white new (spring) onion or 2 medium shallots, finely chopped
1/4 cup thinly sliced fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed or other neutral oil
2 tablespoons sherry vinegar

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.

GRUYERE CHEESE SALAD



Gruyere Cheese Salad image

Make and share this Gruyere Cheese Salad recipe from Food.com.

Provided by Nyteglori

Categories     Cheese

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb gruyere cheese, julienned
2 celery ribs, julienned
1/2 cup pecan halves
1/2 cup walnut halves
1 tablespoon fresh parsley, chopped
1 tablespoon lemon rind, chopped
2 whole green onions, finely chopped
3/4 cup vinaigrette dressing
salt and pepper
spinach

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 CHARD GRATIN



Gruyere Chard Gratin image

Provided by Barbara Kafka

Categories     dinner, casseroles, one pot, side dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 7

1 pound white chard stems, trimmed and cut in 3/4-inch pieces (4 cups)
3 large eggs
1 1/2 cups heavy cream
3/4 teaspoon kosher salt
8 grinds fresh black pepper
1/2 cup grated Gruyere cheese
1 teaspoon butter to grease pan

Steps:

  • Place rack in lowest level of oven. Heat oven to 450 degrees.
  • Bring 10 cups of water to a boil. Add chard stems. Cover until water returns to a boil. Uncover, and cook for 10 minutes. Strain in a colander, then run under cold water to refresh. Leave stems in the colander for 10 to 15 minutes to drain.
  • Meanwhile, in a medium bowl, combine the eggs, cream, salt, pepper and cheese. Add drained stems. Mash together by hand until very well combined.
  • Grease a 9-inch glass pie pan. Scrape mixture into pan with a rubber spatula. Bake for 35 minutes, until top is golden brown. Remove, and cool for 5 minutes. Serve warm.

NEW POTATO, KIELBASA AND GRUYèRE SALAD



New Potato, Kielbasa and Gruyère Salad image

Categories     Salad     Cheese     Pork     Potato     Side     Sausage     Summer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 11

1 3/4 pounds medium white-skinned boiling potatoes (about 6)
2 tablespoons cider vinegar
4 green onions, chopped
4 tablespoons plain yogurt
4 tablespoons mayonnaise
4 teaspoons prepared white horseradish
1 teaspoon caraway seeds
1/2 pound kielbasa sausage, sliced into rounds
5 ounces Gruyáre cheese, diced
Salt and freshly ground pepper
Curly endive

Steps:

  • Cook potatoes in large saucepan of boiling water until tender, about 20 minutes. Drain and cool slightly. Peel and slice potatoes. Transfer to large bowl. Gently mix in vinegar and green onions, using rubber spatula. Cool.
  • Combine yogurt, mayonnaise, horseradish and caraway. Mix into potatoes. Add kielbasa and cheese. Season with salt and pepper. Line plates with endive. Spoon salad atop.

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