Name: Gougères and Winter Green Salad with Apples and Cheese
Yield: Serves 4 to 6
Cuisine: American
Ingredients: salt and freshly ground pepper; 1 large shallot, peeled, minced, and crushed to a paste; 4 cups mixed baby lettuces, herbs, and greens, loosely packed; 5 tablespoons light extra virgin olive oil; ¼ cup finely chopped toasted, skinned hazelnuts; 1 tablespoon fresh walnut oil; ¼ pound Pleasant Ridge Reserve Wisconsin Beaufort-style cheese, rind removed, or Gruyère or Emmenthaler; 3 tablespoons white wine vinegar; 2 apples, preferably orange Cox pippin, peeled, cored, quartered, very thinly sliced

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

Odessa serves these cheese puffs with a salad of winter greens, but gougères are also ideal to offer for a snack with drinks. They can be filled with leftovers and used to make large finger sandwiches as well.

Blended with mashed potatoes, this paste makes gnocchi. When mixed with fish or chicken puree, the same paste becomes a mousse or quenelles. And when sweetened (and the cheese omitted), it makes the puffs for éclairs.

Odessa mak