Hélène’s salad with Gruyère

Hélène’s salad with Gruyère

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

Our friend Hélène often makes this elegant, fresh salad with thin batons of emmental or Gruyère cheese, topped with neatly cut pears.

Ingredients

Quantity Ingredient
1 bowl see method for ingredients
a good handful watercress
200g aged emmental cheese
or 200g see method for ingredients
2 celery stalks
see method for ingredients
1-2 firm yet ripe pears

Method

  1. Arrange the lettuce leaves (rinsed and spun in a salad spinner, or lightly dried) in a large serving bowl or on a platter. Add the watercress and a few witlof leaves cut lengthwise.
  2. Cut quite thin sticks of cheese and scatter over the leaves. For an added bit of crunch, add a few thin slices of celery.
  3. Pour over the creamy mustard dressing and, when you are about to serve, place thinly sliced pears on top. Spoon over a bit more dressing just before serving.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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