Bread salad with Gruyère

Bread salad with Gruyère

Total: 25 min. | Active: 25 min.
vegetarian, gluten-free
Nutritional value / person: 782 kcal
, Fat: 59 g
, Carbohydrate: 44 g
, Protein: 16 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

½ tsp mustard
2 tbsp apple vinegar
1 organic lemon, use grated zest and 1 tbsp of juice
4 tbsp olive oil
1 tsp liquid honey
2 tbsp dried blackcurrants
½ tsp salt
a little pepper

Bread

1 tbsp olive oil
125 g bread (e.g. ruchbrot)

Salad

1 baby lettuce, cut into strips approx. 1 cm wide
70 g fennel, very thinly sliced
30 g walnut kernels, roasted, chopped
½ bunch chervil, finely chopped
50 g Fine Food Le Gruyère Vieux, shaved into thin strips using a peeler
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How it's done

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Dressing

In a bowl, mix the mustard with all the other ingredients up to and including the blackcurrants, season.

Bread

Heat the oil in a frying pan. Add the bread, toast over a medium heat for approx. 5 mins. until crispy.

Salad

Add the lettuce to the dressing along with all the other ingredients up to and including the chervil, add half of the cheese along with the bread, mix, serve. Scatter the rest of the cheese on top.

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