Salade Gruyère De Comtè Pour Deux
photo by mersaydees
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
-
Vinaigrette
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons champagne vinegar
- 1 teaspoon coarse sea salt
- fresh ground black pepper, to taste
-
Salad
- 1⁄2 cup shredded carrot (if you can find purple skinned carrots, use them!)
- 2 hardboiled egg, sliced
- 1 small shallot (my addition for posterity)
- 8 ounces fresh green beans, trimmed and blanched (briefly!)
- 8 ounces gruyere, de comte cut into small pieces
- 4 cups mesclun, washed and spun dried
directions
- 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.
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Reviews
-
This *sounds* like something I was served while in Switzerland or France (can't remember which), but we had it with canned corn (weird, I know, but for some reason it came on pretty much any vegetarian salad I ordered in either country) instead of green beans, & just by itself, no lettuce. I'm looking forward to trying it, as I loved that salad & haven't been able to find a recipe for anything like it until now. As soon as I track down some Comte I'll let you know how it goes.
RECIPE SUBMITTED BY
COOKGIRl
United States