Jimmy Bradley’s Salad With Gruyère
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4Yukon Gold potatoes, about 5 ounces each, peeled and quartered lengthwise
- 2tablespoons olive oil
- Salt and freshly ground pepper
- 10ounces bacon, cut into 1-inch pieces
- 1tablespoon unsalted butter
- 1tablespoon all-purpose flour
- 2shallots, finely chopped
- 1cup white wine
- 1cup heavy cream, or more if needed
- 2cups shredded Gruyère cheese
- 1½teaspoons sherry vinegar
- ½teaspoon Dijon mustard
- 1head Belgian endive, leaves separated
- 4 to 6cups cleaned, torn arugula or dandelion greens
Nutritional analysis per serving (6 servings)
657 calories; 50 grams fat; 24 grams saturated fat; 1 gram trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 22 grams protein; 795 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Place potatoes in a shallow foil-lined roasting pan; drizzle with ½ tablespoon olive oil and toss to coat. Sprinkle lightly with salt and pepper and toss. Bake 40 minutes, until tender and crisped, stirring after 20 minutes. Loosely cover with foil; keep warm in low oven.
- Step 2
Meanwhile, fry bacon until crisp. Drain on paper towels.
- Step 3
Make the roux. Melt butter over medium heat. Stir in flour and cook, stirring, for about 10 minutes until the mixture is golden. Reserve.
- Step 4
Combine shallots and wine in a nonreactive saucepan; boil until reduced to ⅓ cup. Reduce heat to medium. Stir in the reserved roux and heavy cream, simmer and stir in cheese, a little at a time, until melted and mixture is smooth. Taste; season with pepper. If necessary, thin with more cream. Keep warm.
- Step 5
Combine remaining oil, the vinegar and mustard in a large bowl. Whisk until blended. Season lightly with salt and pepper. Add warm potatoes, bacon, endive and arugula or dandelion greens; toss to coat.
- Step 6
Ladle fondue into a large bowl and place the salad atop or serve in individual shallow bowls.
Private Notes
Comments
This is a delicious surprise. Who’da thought a salad on top of melted cheese could be elegant? Well it is: an exquisite supper. Quite impressive enough for guests, especially if you have a lemon something ready for dessert. The recipe works just fine as is. No need to meddle with the sequence of steps the way another reviewer speculated.
The method for making the béchamel looks like it might produce lumps. I'd try reducing the wine first, reserve, then sauté the shallots in the butter until soft, add the flour and stir until golden, then slowly whisk in the reduced wine, then the cream (or whole milk or half-and-half?) and finally the cheese.
Well, my cheese sauce broke and then became a rather gluey glob at the bottom of the bowl. Frankly, it still tastes good (I am spreading it on a toasted whole wheat baguette as I write this) but wondering what I did wrong. Love the rest of it, though-- added a little lemon juice to brighten the vinaigrette.
I love this recipe, but always make with a quick hack. I buy packaged fondue instead of fussing over making homemade. I know quelle horreur! But it tastes the same, is less expensive and takes half the amount of time to make.
Liked this a lot, it is a bit of work...lots of steps!
Very interesting. A lot of work but really good. I think I would toss the greens and the potatoes separately with the vinaigrette and put the greens on top so they don't wilt so fast.
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