Gruyerecheesesalad Recipes

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:

• Melt butter in small saucepan over medium-low heat.
• Add flour; stir 2 minutes (do not brown).
• Gradually whisk in 1 1/2 cups milk.
• Increase heat to high; bring to boil, then reduce heat to medium and simmer until mixture is thickened, stirring constantly, about 4 minutes.
• Remove from heat.
• Add cheese, stir until melted.
• Season with salt and pepper.
• Do Ahead: This cheese sauce can be made 2 hours ahead.
• Let stand at room temperature.
• Rewarm before using, adding more milk if sauce is too thick.

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:

• For the béchamel: Heat the milk, onion, and bay leaf in a small saucepan over medium-low heat until steam wisps start to rise from the milk (this is scalding the milk, the stage just before boiling), then turn the heat to low. Meanwhile, bring water to a rapid boil in a large saucepan; salt the water. Add the macaroni, immediately stir with a wooden spoon to prevent sticking, and cook for 6 minutes, stirring occasionally.
• As the macaroni cooks, prepare the roux: Melt the butter in a medium saucepan over medium heat; then whisk in the flour and cook, stirring, to remove the raw flavor of the flour. Once the mixture is bubbling, turn the heat down to low as it continues to cook, about 5 minutes. Add a pinch of cayenne. Slowly add the scalded milk, whisking vigorously after each addition until sauce is smooth. (Discard the onion and bay leaf.) The sauce will thicken as it heats, so be sure to whisk continuously to avoid burning. When all the milk is incorporated, bring to a simmer again before taking the saucepan off the heat. Drain the cooked pasta thoroughly.
• Whisk the cream into the béchamel and season with salt and pepper. Place the macaroni in a large bowl and add 2 cups of the Gruyère. Pour the béchamel on top and stir well to combine. Season to taste with salt.
• Assemble and bake the macaroni: Preheat oven to 400 degrees F. Pour macaroni into a buttered baking dish and top with the remaining Gruyère, then sprinkle on the panko and Parmesan. Bake until the top is lightly browned and cheese is bubbly, 20-30 minutes.
• Remove macaroni from the oven and set aside. Chop chives and parsley and garnish before serving.

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.

Steps:

• Preheat oven to 350°F. Lightly butter 6-cup soufflé dish. Coat dish with breadcrumbs. Whisk cream, egg yolks, salt and pepper in large bowl to blend. Melt butter in heavy large saucepan over medium heat. Add flour and stir constantly until mixture is golden, about 3 minutes. Gradually whisk in cream mixture. Whisk until mixture boils and thickens,about 4 minutes. Add 1 cup cheese and dill and stir until cheese melts. Transfer to large bowl.
• Beat whites and cream of tartar in another large bowl until medium-stiff peaks form. Stir 1/4 of whites into cream mixture to lighten. Fold in remaining whites. Transfer mixture to dish. Sprinkle 1/4 cup cheese over. Bake until dark golden brown crust forms on top, about 40 minutes.Serve immediately.

Steps:

• Blend olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper together in a food processor until smooth.
• Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese together in large bowl. Drizzle dressing over vegetable mixture; toss to coat.

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.