If you’re looking for a light side salad, this may not be the one. This is most definitely on the rich side but full of flavor and contrasts. It starts off with a pool of yummy fondue topped with a green salad …topped with a roasted potato & mushroom salad …topped with crunchy bacon bits. As I said, this Gruyère Fondue Salad With Roasted Potatoes & Mushrooms is not your typical side salad. But definitely worth the splurge.
Let’s start at the beginning. Based on a popular dish served at his iconic Chelsea restaurant, The Red Cat, this one comes from Chef Jimmy Bradley. Even though he closed his establishment back in 2018, his dishes live on in The Red Cat Cookbook. This recipe is adapted from his Bitter Greens Salad with Gruyère Fondue, which he refers to as a stick-to-your-ribs salad. Who knew there was such a thing?
The ingredient list for your Gruyère Fondue Salad With Roasted Potatoes & Mushrooms…
For the vinaigrette –
- Extra-virgin olive oil
- Sherry vinegar – or red wine vinegar
- Granulated sugar
- Salt & freshly ground black pepper
The salad components –
- Thick-cut bacon
- Small yukon gold potatoes – sliced 1/2-inch thick
- Olive oil
- Salt & freshly ground black pepper
- Fresh shiitake mushrooms – stems removed
- Baby arugula – or torn dandelion greens
- Belgian endive – small heads separated into leaves
The fondue ingredients –
- Dry white wine
- Shallots – finely minced
- Butter – softened
- Unbleached all-purpose flour
- Whipping cream – or heavy cream
- Gruyère cheese – shredded at room temperature
- Make the vinaigrette.
- In a screw top jar, combine the extra-virgin olive oil, sherry vinegar and sugar.
- Cover and shake to combine.
- Season to taste with salt and pepper.
- Set aside.
- Cut the bacon into 1/2-inch pieces.
- Cook in a skillet until crisp.
- Drain on paper towels.
- Set aside.
Let’s move on to some roasting…
- Preheat the oven to 400°F.
- Grease a 15x10x1-inch baking pan or line with parchment paper.
- Brush the potato slices lightly with one tablespoon of the olive oil.
- Season with salt & pepper.
- Roast uncovered for 10 minutes.
- Meanwhile, toss the mushrooms with the remaining olive oil.
- Season with salt & pepper.
- Add the prepared mushrooms to the other end of the baking sheet.
- Roast for 15 minutes more.
- The potatoes should be tender and slightly caramelized.
While the roasting happens, let’s work on that delicious cheese sauce…
- The shallots should be chopped into the smallest possible pieces. Actually minced.
- For the smoothest fondue, grate the shallots instead of chopping.
- In a medium saucepan, combine the wine and shallots.
- Bring to a boil, uncovered, for about 4 minutes or until reduced to 3/4 cup.
- Stir together the butter & flour; add to the wine mixture.
- Stir in the cream.
- Cook and stir over medium heat until bubbly.
- Reduce the heat to medium-low.
- Gradually add the cheese, stirring after each addition until fully melted.
- Remove from heat.
Ready to assemble your Gruyère Fondue Salad With Roasted Potatoes & Mushrooms?
It’s best to do so right before serving while the potatoes, mushrooms and cheese sauce are all still warm. The contrast of all of that with the cold crisp greens & crunchy bacon is what it’s all about.
- Place the potatoes, mushrooms, arugula & endive in a large bowl and drizzle some vinaigrette over the combo.
- Divide the warm cheese among 6 individual salad plates …you may have some left over that can be saved for your dipping pleasure.
- Top each with the dressed salad combination.
- Followed by a generous sprinkling of bacon crumbles.
A few close ups to whet your appetite…
So there you have it …a pool of warm Gruyère, topped with a bitter salad of greens, perfectly roasted potatoes & mushrooms then the crowning glory of crunchy chunks of bacon.
The contrasts of flavor and texture are all there for you. Not sure how it can get better than that.
gruyère fondue salad with roasted potatoes & mushrooms
Adapted from a recipe by Chef Jimmy Bradley
A stick-to-your-ribs kind of salad.
Ingredients
Vinaigrette Ingredients
- 2/3 cup extra-virgin olive oil
- 1/3 cup sherry vinegar (or red wine vinegar)
- 1 teaspoon granulated sugar
- Salt & freshly cracked black pepper
Salad Components
- 6 slices thick-cut bacon
- 16 ounces small yukon gold potatoes, sliced 1/2-inch thick
- 2 tablespoons olive oil, divided
- Salt & freshly cracked black pepper
- 6 ounces fresh shiitake mushrooms, stems removed
- 2 cups baby arugula (or torn dandelion greens)
- 2 small heads belgian endive, separated into leaves
Fondue Ingredients
- 1 cup dry white wine
- 2 shallots, finely minced
- 1 tablespoon butter, softened
- 1 tablespoon all-purpose flour
- 1 cup whipping cream
- 8 ounces Gruyère cheese, shredded at room temperature (or Swiss cheese)
Instructions
-
For the vinaigrette, in a screw top jar combine 2/3 cup extra-virgin olive oil, 1/3 cup sherry vinegar and teaspoon of sugar . Cover and shake to combine. Season to taste with salt and pepper. Set aside.
-
Cut bacon into 1/2-inch pieces. Cook in a skillet until crisp; drain on paper towels. Set aside.
-
To roast the potatoes and mushrooms: Preheat oven to 400°F. Grease a 15x10x1-inch baking pan or line with parchment paper. Brush the potato slices lightly with 1 tablespoon of the olive oil. Season with salt & pepper. Roast uncovered for 10 minutes. Meanwhile, toss the mushrooms with the remaining olive oil. Season with salt & pepper. 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.
-
While the vegetables are roasting, make the fondue: In a medium saucepan, combine the wine and shallots. Bring to a boil, uncovered, for about 4 minutes or until reduced to 3/4 cup. Stir together butter & flour; add to the wine mixture. Stir in the cream. Cook and stir over medium heat until bubbly. Reduce heat to medium-low. Gradually add the cheese, stirring after each addition until fully melted. Remove from heat.
-
Just before serving, build the individual salads. Place the potatoes, mushrooms, arugula & endive in a large bowl and drizzle some vinaigrette over the combo. Divide the warm cheese among 6 individual salad plates. (If you prefer less fondue on each plate, save the extra for crusty bread dipping.) Top each with the dressed salad combination, followed by a generous sprinkling of bacon crumbles. Serve immediately.
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