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About this recipe: The Swiss cheese Gruyère is usually used for cooking, but its sweet, nutty taste makes it the perfect choice for a salad, too. It works well with lean ham, green beans, cherry tomatoes and salad leaves in a piquant lemon and green peppercorn dressing, to make this super lunch dish. Serve with warm crusty bread.
If you prefer, omit the ham and increase the cheese to 150 g (5½ oz). * Fruits such as peaches work well with Gruyère, and could be added in thick slices to the salad in place of the tomatoes. * For an Edam, apple and hazelnut salad, cut any rind from 200 g (7 oz) Edam cheese, then cut the cheese into small cubes. Mix in a bowl with 2 large carrots, cut into fine sticks, and 2 crisp eating apples, sliced and tossed in a little lemon juice to prevent browning. Add 170 g (6 oz) mixed wild rocket, frisée and mizuna or lamb's lettuce. For the dressing, shake 3 tbsp sunflower oil, 2 tbsp lemon juice, 1 tsp wholegrain mustard, 1 tsp clear honey, and salt and pepper to taste in a screw-top jar. Add to the salad and toss well. Scatter over 2–3 tbsp chopped parsley, 170 g (6 oz) diced cooked beetroot and 55 g (2 oz) chopped toasted hazelnuts. Toss again and serve.
Gruyère cheese is a good source of zinc. This mineral is essential for wound healing and enhances taste and flavour perception. * The combination of green beans, tomatoes, watercress and salad leaves ensures a good intake of B vitamins and vitamins C and E. * Ham is a good source of vitamin B1, essential for the release of energy from carbohydrate foods such as bread.
A, E, calcium * C, copper, zinc * B1, B2, B6, B12, folate, niacin, iron, potassium, selenium