Thanks to Chef and Author Nick Malgieri for this recipe. www.nickmalgieri.com
6 oz Swiss Gruyere, cut into thin slices, then 3/8-inch squares
6 oz Swiss Emmentaler, cut in to thin slices then 3/8 squares
1 cup rinsed, trimmed, thinly sliced radishes
3/4 cup diced spicy pickle spears, or French cornichons
3/4 cup diced red bell pepper
1 cup toasted croutons, made from baguette or other firm bread
1 tbsp finely snipped chives
1/4 cup white wine vinegar
2 tsp prepared horseradish
2 tsp Dijon mustards
Salt & freshly ground black pepper
1/3 cup sunflower or nut oil
2 tbsp finely cut scallions
1 tbsp chervil leaves or chopped flat-leafed parsley
1. For the salad, combine all ingredients except the croutons and chives in a mixing bowl, fold together
2. For the dressing, whisk vinegar, horseradish, mustard, salt and pepper in a small bowl. Whisk in oil gradually to make a smooth dressing. Stir in the scallions and chervil and fold into salad.
3. Right before serving, fold the salad together again and tip the bowl to drain it of any excess dressing. Fold in the croutons and scrape the salad into a serving bowl or onto individual plates. Sprinkle with chives.
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