Salade Gruyère De Comtè Pour Deux Recipes
GRUYERE AND MUSHROOM PASTA SALAD
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
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
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
Steps:
- Mix all salad ingredients together in bowl.
- Pour in vinaigrette and mix well. Add salt and pepper to taste.
- Serve on spinach leaves.
GRUYèRE AND TOMATO SALAD
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
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.
POUR OVER 'NO COOK' BARBECUE SAUCE
Make and share this Pour over 'no Cook' Barbecue Sauce recipe from Food.com.
Provided by Mini Ravindran
Categories Sauces
Time 10m
Yield 1 cup plus
Number Of Ingredients 6
Steps:
- Whisk together all ingredients.
- Use immediately or cover and refrigerate until needed.
Nutrition Facts : Calories 454.6, Fat 2.4, SaturatedFat 0.3, Sodium 3609.2, Carbohydrate 116.3, Fiber 3.5, Sugar 105.7, Protein 6.8
SALADE GRUYèRE DE COMTè POUR DEUX
Whether the following recipe is traditional French or more "French-inspired", that I do not know. "What is Salade Gruyère de Comtè, Alex?" Is that the correct answer? Please use quality ingredients in this salad recipe. Don't try to sneak in Velveeta, my friend. I have eyes on the back of my head. ;) From a local source. Info for Gruyère de Comtè from igourmet.com: Made from a centuries-old recipe, 70-pound wheels of Gruyere de Comté (Comté, for short) have been produced since the reign of Charlemagne, when there were no separate entities named France and Switzerland. Although Swiss Gruyere may be better known, the French variety is no less special. Created by local villagers in alpine dairies called "Fruiteries", its milk comes only from Montbeliarde and Tachete de L'est cows. Contributing to Comté's unique flavor, morning and evening milkings are mingled before the cheesemaking process. For transforming the milk into curds, the cheesemaker must only use natural ferments to receive the Comte seal. The wheels are aged for six months, resulting in a sweet and nutty masterpiece with less bite than its twin from Switzerland. Comté has a satiny, ivory-colored body and a scattering of holes the size of a hazlenut. A traditional fondue cheese, Comte can also be shredded, sliced, grated, chunked or melted.
Provided by COOKGIRl
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the vinaigrette ingredients together in a non-reactive bowl. Adjust seasoning if necessary. (You want a bright and slightly salty vinaigrette.).
- Marinate the carrots, eggs, shallot, green beans and Comtè cheese 15-20 minutes in the vinaigrette.
- Arrange the mesclun on two salad plates.
- Next, arrange the marinated vegetables on the greens.
- Drizzle remaining vinaigrette on top.
- Serve with crusty French bread.
Nutrition Facts : Calories 830.7, Fat 68.8, SaturatedFat 26.8, Cholesterol 312.3, Sodium 1628.5, Carbohydrate 12.9, Fiber 4.6, Sugar 3.7, Protein 42.1
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