Gruyeresalad 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

Gruyere and Mushroom Pasta Salad image

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

Ingredients

1 ¼ cups fusilli pasta
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
2 tablespoons minced fresh dill
3 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
2 (4 ounce) cans sliced mushrooms, drained
1 cup arugula
¾ cup shredded Gruyere cheese
½ cup diced red onion

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

Gruyere Cheese Salad image

Steps:

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

Ingredients

1/2 lb gruyere cheese, julienned
2 celery ribs, julienned
1/2 cup pecan halves
1/2 cup walnut halves
1 tablespoon fresh parsley, chopped
1 tablespoon lemon rind, chopped
2 whole green onions, finely chopped
3/4 cup vinaigrette dressing
salt and pepper
spinach

NEW POTATO, KIELBASA AND GRUYèRE SALAD

Categories Salad Cheese Pork Potato Side Sausage Summer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 11

New Potato, Kielbasa and Gruyère Salad image

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.

Ingredients

1 3/4 pounds medium white-skinned boiling potatoes (about 6)
2 tablespoons cider vinegar
4 green onions, chopped
4 tablespoons plain yogurt
4 tablespoons mayonnaise
4 teaspoons prepared white horseradish
1 teaspoon caraway seeds
1/2 pound kielbasa sausage, sliced into rounds
5 ounces Gruyáre cheese, diced
Salt and freshly ground pepper
Curly endive

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

Jimmy Bradley's Salad With Gruyère image

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

Ingredients

4 Yukon Gold potatoes, about 5 ounces each, peeled and quartered lengthwise
2 tablespoons olive oil
Salt and freshly ground pepper
10 ounces bacon, cut into 1-inch pieces
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 shallots, finely chopped
1 cup white wine
1 cup heavy cream, or more if needed
2 cups shredded Gruyère cheese
1 1/2 teaspoons sherry vinegar
1/2 teaspoon Dijon mustard
1 head Belgian endive, leaves separated
4 to 6 cups cleaned, torn arugula or dandelion greens

TREVISO, WALNUT, AND GRUYèRE SALAD

Provided by Tori Ritchie

Categories Salad Cheese Leafy Green Appetizer Side Christmas Vegetarian Quick & Easy High Fiber Walnut Chive Christmas Eve Lettuce Radicchio Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

Treviso, Walnut, and Gruyère Salad image

Steps:

Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with coarse salt and freshly ground black pepper.
Cut Treviso crosswise into 1/2-inch-wide strips; discard bottom 2 to 3 inches. Place strips in large bowl; add mixed baby greens and chives. DO AHEAD: Dressing and salad can be made 6 hours ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using. Pour dressing over salad and toss to coat. Add cheese and walnuts; toss salad, then transfer to serving bowl.

Ingredients

1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
Coarse kosher salt
1 pound Treviso (about two 8-ounce heads)
4 cups (packed) mixed baby greens or other baby lettuces (about 3 ounces)
1/4 cup chopped fresh chives
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)
1 cup walnut halves, toasted

GRUYERE POTATO GRATIN

This is a traditional Swiss recipe from my Grossmutter.

Provided by Cindy Krafft

Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes

Time 1h55m

Yield 8

Number Of Ingredients 8

Gruyere Potato Gratin image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened butter.
Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and wine, and pour into dish. Cover the baking dish with aluminum foil.
Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to brown the top and thicken the cream.

Nutrition Facts : Calories 301.6 calories, Carbohydrate 29.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 3.8 g, Protein 7.8 g, SaturatedFat 9.6 g, Sodium 85.8 mg, Sugar 3 g

Ingredients

2 tablespoons softened butter
2 ½ pounds potatoes, peeled and thinly sliced
2 large onions, chopped
salt and pepper to taste
1 cup shredded Gruyere cheese
¾ cup white wine
⅓ cup water
¾ cup heavy cream

GRUYERE SALAD

Make and share this Gruyere Salad recipe from Food.com.

Provided by Mimi Bobeck

Categories Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 10

Gruyere Salad image

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.

Nutrition Facts : Calories 2121.9, Fat 161.6, SaturatedFat 88, Cholesterol 501.4, Sodium 1719, Carbohydrate 17.7, Fiber 0.6, Sugar 2.4, Protein 138.7

Ingredients

1 lb gruyere, in thin julienne strips
1/4 cup french dry white wine (Macon or Chardonnay)
1/4 lb mache (watercress or arugula leaves)
3 tablespoons cold water
4 shallots, peeled and chopped
1 tablespoon parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
3 tablespoons corn oil
salt and pepper

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