Gruyere Cheese Salad Recipes

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.

Steps:

• Mix all salad ingredients together in bowl.
• Pour in vinaigrette and mix well. Add salt and pepper to taste.
• Serve on spinach leaves.

Steps:

• In a medium bowl, toss together both cheeses and the flour. Heat a large nonstick skillet over a low to medium flame and sprinkle 1 1/2 tablespoons of the cheese mixture onto the pan to form a 4-inch circle. Sprinkle some thyme over the cheese and cook until the cheese is somewhat melted but not firm. Using a spatula, turn the cheese over and cook until firm and golden.
• Transfer the frico to a paper towel, then quickly drape over a large rolling pin until completely cooled, to form a shell shape.
• To serve, remove from pin and top each frico with arugula salad.
• In a small bowl, whisk together lemon juice, shallots, mustard, and honey. Whisk in the olive oil and add salt and pepper, to taste. Lightly dress arugula leaves with the vinaigrette.

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.

Steps:

• Grate the cheese, or cut into thin matchstick slices.
• Slice the radishes in half.
• In a bowl, combine cheese, radishes, shallot, and chives.
• In a small bowl, whisk together the remaining ingredients to form a dressing. Pour over th cheese mixture, and let sit for 30 minutes before serving.

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.

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.

Steps:

• Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt). Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with remaining 2 tablespoons Gruyère cheese.
• Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.