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SideChef
Recipes
American
Gruyère Fondue Salad
Recipe

19 INGREDIENTS • 13 STEPS • 45MINS

Gruyère Fondue Salad

This Gruyère Fondue Salad is rich, full of flavor and contrasts. It starts off with a pool of yummy fondue topped with a green salad, topped with roasted potato and mushroom salad, and also topped with crunchy bacon bits. A stick to your ribs kind of salad.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
This Gruyère Fondue Salad is rich, full of flavor and contrasts. It starts off with a pool of yummy fondue topped with a green salad, topped with roasted potato and mushroom salad, and also topped with crunchy bacon bits. A stick to your ribs kind of salad.
45MINS
Total Time
$3.58
Cost Per Serving
Ingredients
Servings
6
US / Metric
Vinaigrette
Extra-Virgin Olive Oil
2/3 cup
Extra-Virgin Olive Oil
Sherry Vinegar
1/3 cup
Sherry Vinegar
or Red Wine Vinegar
Granulated Sugar
1 tsp
Granulated Sugar
Salt
to taste
Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Salad
Bacon
6 slices
Bacon
thick-cut slices
Yukon Gold Potato
3 cups
Small Yukon Gold Potatoes
sliced 1/2-inch thick
Olive Oil
2 Tbsp
Olive Oil, divided
Shiitake Mushroom
1 3/4 cups
Shiitake Mushrooms
stems removed
Baby Arugula
2 cups
Baby Arugula
or torn Dandelion Greens
White Belgian Endive
2 heads
White Belgian Endive
preferably small heads, separated into leaves
Salt
to taste
Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Fondue
Dry White Wine
1 cup
Dry White Wine
Shallot
2
Shallots, minced
Butter
1 Tbsp
Butter, softened
All-Purpose Flour
1 Tbsp
All-Purpose Flour
Whipping Cream
1 cup
Whipping Cream
Gruyère Cheese
2 cups
Gruyère Cheese
shredded at room temperature
or Swiss Cheese
Nutrition Per Serving
VIEW ALL
Calories
737
Fat
63.8 g
Protein
17.7 g
Carbs
20.9 g
Add to plan
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Gruyère Fondue Salad
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cooking InstructionsHide images
step 1
For the vinaigrette, in a screw-top jar combine Extra-Virgin Olive Oil (2/3 cup), Sherry Vinegar (1/3 cup), and Granulated Sugar (1 tsp). Cover and shake to combine. Season to taste with Salt (to taste) and Freshly Ground Black Pepper (to taste). Set aside.
step 1 For the vinaigrette, in a screw-top jar combine Extra-Virgin Olive Oil (2/3 cup), Sherry Vinegar (1/3 cup), and Granulated Sugar (1 tsp). Cover and shake to combine. Season to taste with Salt (to taste) and Freshly Ground Black Pepper (to taste). Set aside.
step 2
Cut Bacon (6 slices) into 1/2-inch pieces. Cook in a skillet until crisp, drain on paper towels. Set aside.
step 2 Cut Bacon (6 slices) into 1/2-inch pieces. Cook in a skillet until crisp, drain on paper towels. Set aside.
step 3
To roast the potatoes and mushrooms, preheat the oven to 400 degrees F (200 degrees C).
step 4
Grease a 15x10x1-inch baking pan or line with parchment paper. Brush the Yukon Gold Potatoes (3 cups) lightly with Olive Oil (1 Tbsp). Season with Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 4 Grease a 15x10x1-inch baking pan or line with parchment paper. Brush the Yukon Gold Potatoes (3 cups) lightly with Olive Oil (1 Tbsp). Season with Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 5
Roast uncovered for 10 minutes.
step 6
Meanwhile, toss the Shiitake Mushrooms (1 3/4 cups) with the remaining Olive Oil (1 Tbsp). Season with Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 6 Meanwhile, toss the Shiitake Mushrooms (1 3/4 cups) with the remaining Olive Oil (1 Tbsp). Season with Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 7
Add the prepared mushrooms to the other end of the baking sheet. Roast for 15 minutes more or until the potatoes are tender and slightly caramelized.
step 7 Add the prepared mushrooms to the other end of the baking sheet. Roast for 15 minutes more or until the potatoes are tender and slightly caramelized.
step 8
While the vegetables are roasting, make the fondue. In a medium saucepan, combine the Dry White Wine (1 cup) and Shallots (2). Bring to a boil, uncovered, for about 4 minutes or until reduced to 3/4 cup.
step 8 While the vegetables are roasting, make the fondue. In a medium saucepan, combine the Dry White Wine (1 cup) and Shallots (2). Bring to a boil, uncovered, for about 4 minutes or until reduced to 3/4 cup.
step 9
Stir together Butter (1 Tbsp) and All-Purpose Flour (1 Tbsp), add to the wine mixture. Stir in the Whipping Cream (1 cup). Cook and stir over medium heat until bubbly.
step 9 Stir together Butter (1 Tbsp) and All-Purpose Flour (1 Tbsp), add to the wine mixture. Stir in the Whipping Cream (1 cup). Cook and stir over medium heat until bubbly.
step 10
Reduce heat to medium-low. Gradually add the Gruyère Cheese (2 cups) stirring after each addition until fully melted. Remove from heat.
step 10 Reduce heat to medium-low. Gradually add the Gruyère Cheese (2 cups) stirring after each addition until fully melted. Remove from heat.
step 11
Just before serving, build the individual salads. Place the potatoes, mushrooms, Baby Arugula (2 cups), and White Belgian Endive (2 heads) in a large bowl and drizzle some vinaigrette over the combo.
step 11 Just before serving, build the individual salads. Place the potatoes, mushrooms, Baby Arugula (2 cups), and White Belgian Endive (2 heads) in a large bowl and drizzle some vinaigrette over the combo.
step 12
Divide the warm cheese among 6 individual salad plates. (If you prefer less fondue on each plate, save the extra for crusty bread dipping.)
step 12 Divide the warm cheese among 6 individual salad plates. (If you prefer less fondue on each plate, save the extra for crusty bread dipping.)
step 13
Top each with the dressed salad combination, followed by a generous sprinkling of bacon crumbles. Serve immediately.
step 13 Top each with the dressed salad combination, followed by a generous sprinkling of bacon crumbles. Serve immediately.
Tags
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American
Lunch
Date Night
Shellfish-Free
Dinner
Mushrooms
Potatoes
Salad
Side Dish
Vegetables
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