Gruyere Salad Food

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.

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 CHICKEN SALAD WITH WALNUT VINAIGRETTE

Steps:

• Toss the lettuce with chicken, cheese and walnuts.
• In a food processor or blender, combine all dressing ingredients and blend.
• Pour dressing over salad and toss.

GRUYERE SOUFFLE WITH FRISEE SALAD

Steps:

• Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 12- to 14-ounce ramekin and sprinkle with Parmesan to lightly coat, tapping out any excess. Refrigerate the prepared ramekin until you're ready to bake the souffle.
• For the Gruyere souffle: Combine the milk, thyme and bay leaf in a small saucepan and bring to a simmer over medium-high heat. Once the mixture is just simmering, remove the pan from the heat.
• Melt the butter in a medium saucepan over low heat. Add the flour and whisk constantly until the mixture lightens and foams, about 2 minutes (this is your roux). Whisk in the warm milk, bring to a boil and cook, whisking constantly, until the mixture thickens, about 1 minute. Remove the herbs, take the pot off the heat and whisk to cool slightly.
• Transfer the mixture to a large bowl. Stir in the egg yolk, Parmesan, cayenne and a heavy pinch of kosher salt and pepper.
• Slowly whisk the egg whites and cream of tartar in a very clean bowl with an electric mixer on medium speed until foamy, about 1 minute. (Alternatively, use a stand mixer fitted with the whisk attachment.) Increase the speed to medium-high and whip until the whites hold a soft peak, about 2 minutes. Quickly but gently fold the whites into the flour mixture with a rubber spatula in 3 additions until just streaky. Scatter the Gruyere over the top and fold the batter together, taking care not to overmix.
• Spoon the batter into the prepared ramekin. Place the ramekin on a baking sheet and bake until golden, puffed and just set in the center, 35 to 40 minutes. Note: Once you place the souffle in the oven, do not open the door! The steady, high heat will allow the souffle to rise. If you open the door it may fall.
• For the frisee salad: Meanwhile, cook the bacon in a small nonstick skillet over medium-high heat, stirring occasionally, until well browned and crisp, about 4 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.
• Whisk the shallot, vinegar, Dijon and some salt and pepper in a medium bowl until combined. Slowly whisk in the oil until smooth and emulsified. Add the frisee, radishes and bacon and toss until well coated. Taste and adjust the seasoning with more salt and pepper. Serve the souffle immediately after removing from the oven with the salad.

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.

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.

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.