Gruyeresalad Recipes

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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

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.

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 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.

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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Top Asked Questions

What can I make with gruyère cheese?
Dominic Chapman also utilises Gruyère’s wonderful melting texture in his ham hock macaroni cheese recipe, a hugely comforting dish flavoured with braised ham hock. Or, for a recipe to impress any cheese-loving dinner guests, try Galton Blackiston’s bacon and Gruyère soufflé - garnished with a crispy bacon ring.
Can you cook Gruyere on a panini grill?
You can cook Gruyere Grilled Cheese on a panini grill or over the stove using a large non-stick pan. Most people spread margarine or butter on each bread slice but in our crispy grilled cheese recipe we recommend using mayonnaise.
Can I use Gouda instead of Gruyere?
Yes, you can use Gouda instead of Gruyere or vice versa. But keep in mind that Gouda is sweet and fruity, and it is also much softer than Gruyere. In a pinch, though, both kinds of cheese can be replaced with each other.
What is the difference between Gruyere and Gruyère doux?
Swiss gruyère - labelled as Le Gruyère Switzerland is protected and will have the word ‘Switzerland’ stamped in red across the top and bottom of its rind. If you prefer a milder flavour, look for gruyère doux, which will have been matured for around five months, rather than gruyère vieux, which can be aged for up to 18 months.

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