Salade Gruyre De Comt Pour Deux Food
JIMMY BRADLEY'S SALAD WITH GRUYèRE
"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
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
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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