Gruyère, ham and mushroom salad
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.
Ingredients
Serves: 4
- 200 g (7 oz) fine green beans
- 115 g (4 oz) Gruyère cheese, any rind removed
- 85 g (3 oz) thickly sliced lean smoked ham, trimmed of fat
- 125 g (4½ oz) cherry tomatoes, halved
- 225 g (8 oz) baby button mushrooms, sliced
- 85 g (3 oz) watercress
- 45 g (1½ oz) baby spinach leaves
- 45 g (1½ oz) rocket
- 2 tbsp snipped fresh chives
- Green peppercorn dressing
- 3 tbsp sunflower oil
- grated zest and juice of 1 lemon
- 1 tbsp dried green peppercorns, crushed
- 2 tsp clear honey
- salt
Method
Prep:35min ›
Cook:10min ›
Ready in:45min
- Cook the beans in a saucepan of boiling water for 4 minutes or until just tender. Drain and refresh under cold running water.
- To make the dressing, place the oil, lemon zest and juice, peppercorns, honey and salt to taste in a screw-top jar. Cover and shake well to mix.
- Cut the cheese and ham into strips about 5 x 2 cm (2 x 3/4 in). Place in a large salad bowl and add the beans, tomatoes, mushrooms, watercress, spinach and rocket. Toss together to combine evenly.
- Just before serving, shake the dressing again and sprinkle it over the salad. Toss well, scatter over the chives and serve.
Some more ideas
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.
Plus points
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.
Each serving provides
A, E, calcium * C, copper, zinc * B1, B2, B6, B12, folate, niacin, iron, potassium, selenium
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