Jimmy Bradley's Salad With Gruyere Recipe

Name: Jimmy Bradley's Salad With Gruyere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Yukon Gold potatoes, about 5 ounces each, peeled and quartered lengthwise; 2 tablespoons olive oil; Salt and freshly ground pepper; 10 ounces bacon, cut into 1-inch pieces; 1 tablespoon unsalted butter; 1 tablespoon all-purpose flour; 2 shallots, finely chopped; 1 cup white wine; 1 cup heavy cream, or more if needed; 2 cups shredded Gruyere cheese; 1 1/2 teaspoons sherry vinegar; 1/2 teaspoon Dijon mustard; 1 head Belgian endive, leaves separated; 4 to 6 cups cleaned, torn arugula or dandelion greens

Servings: persons

4 Yukon Gold potatoes, about 5 ounces each, peeled and quartered lengthwise
2 tablespoons olive oil
Salt and freshly ground pepper
10 ounces bacon, cut into 1-inch pieces
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 shallots, finely chopped
1 cup white wine
1 cup heavy cream, or more if needed
2 cups shredded Gruyere cheese
1 1/2 teaspoons sherry vinegar
1/2 teaspoon Dijon mustard
1 head Belgian endive, leaves separated
4 to 6 cups cleaned, torn arugula or dandelion greens

1
Preheat oven to 400 degrees.
2
Place potatoes in a shallow foil-lined roasting pan; drizzle with 1/2 tablespoon olive oil and toss to coat.
3
Sprinkle lightly with salt and pepper and toss.
4
Bake 40 minutes, until tender and crisped, stirring after 20 minutes.
5
Loosely cover with foil; keep warm in low oven.
6
Meanwhile, fry bacon until crisp.
7
Drain on paper towels.
8
Melt butter over medium heat.
9
Stir in flour and cook, stirring, for about 10 minutes until the mixture is golden.
10
Reserve.
11
Combine shallots and wine in a nonreactive saucepan; boil until reduced to 1/3 cup.
12
Reduce heat to medium.
13
Stir in the flour and heavy cream, simmer and stir in cheese, a little at a time, until melted and mixture is smooth.
14
Taste; season with pepper.
15
If necessary, thin with more cream.
16
Keep warm.
17
Combine remaining oil, the vinegar and mustard in a large bowl.
18
Whisk until blended.
19
Season lightly with salt and pepper.
20
Add warm potatoes, bacon, endive and arugula or dandelion greens; toss to coat.
21
Ladle fondue into a large bowl and place the salad atop or serve in individual shallow bowls.

999

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 Yukon Gold potatoes, about 5 ounces each, peeled and quartered lengthwise, 2 tablespoons olive oil, Salt and freshly ground pepper, 10 ounces bacon, cut into 1-inch pieces, and more.

Yes, Jimmy Bradley's Salad With Gruyere falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Jimmy Bradley's Salad With Gruyere

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