Name: Swiss Cheese Salad
Yield: Makes 4 starter servings
Cuisine: Italian
Ingredients: 2 tablespoons finely cut spring onions; 50 g toasted croûtons, made from baguette, or another firm bread; 100 g diced red pepper; 75 ml sunflower or nut oil; 1 tablespoon chervil leaves or chopped flat-leaf parsley; 2 teaspoons Dijon mustard; 1 tablespoon finely snipped chives; 4 tablespoons white wine vinegar; 2 teaspoons prepared horseradish; 170 g Swiss Gruyère, cut into thin slices and then into 9mm squares; 75 g diced spicy pickle spears, or French cornichons; 1 bunch radishes, rinsed, trimmed, and thinly sliced; 170 g Swiss Emmentaler, cut into thin slices and then into 9mm squares; Salt and freshly ground black pepper

Preparation info

Makes
4
starter servings

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

One of things that surprised me when I started work in Switzerland in 1973 was cheese salad. Strange to me or not, we had several varieties on the lunch menu at the hotel and Kaesesalat became part of my repertoire right away. Since then I order one occasionally while visiting Switzerland, but never tried making my own until I recently tasted a great version made by my friend Erika Lieben, a native of Basel who lives there and in New York. I liked Erika’s salad so mu