Caesar salad and Gruyère AOP Réserve vinaigrette
Difficulty level: easy
Servings 4 people
Ingredients
- 2 salads Roman
- 1 bag young spinach leaves (65g)
For the Gruyère AOP Réserve croutons
- ¼ of baguette from the day before
- 1 c. tbsp olive oil
- 150 g from Gruyere AOP Reserve
For the Gruyère AOP Réserve vinaigrette
- 1 egg yolk
- 1 pod garlic in a hurry
- 1 c. coffee mustard from Dijon
- 1 to 2 nets anchovies, finely chopped
- 2 c. coffee Worcestershire sauce
- 2 c. tbsp lemon juice freshly squeezed
- 1 to 1.5 dl neutral oil (like rapeseed oil)
- 1 c. tbsp olive oil for the aroma
- 100 g from Gruyere AOP Reserve finely grated
- Salt
- Pepper freshly ground black
Instructions
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Preheat the oven to 200°C.
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Cut the baguette into slices as thin as possible and brush them with olive oil. Arrange the slices on a baking tray and sprinkle them with grated Gruyère AOP Réserve.
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Grill them for about 5 minutes, or until golden brown.
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For the vinaigrette, in a bowl, whisk together the egg yolk, garlic, mustard, anchovies, Worcestershire sauce and lemon juice.
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Slowly pour in the oil, a little at a time, whisking constantly until the dressing thickens slightly. Incorporate the Gruyère AOP Réserve. If necessary, dilute the dressing with one or two tablespoons of water. Season to taste with salt and freshly ground black pepper.
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Roughly chop the romaine lettuce. Mix it with the spinach and about half of the vinaigrette.
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Garnish with Gruyère AOP Réserve croutons and shaved Gruyère AOP Reserve. Serve with the rest of the vinaigrette on the side.
© Swiss Cheeses
