Escarole, Endive and Kaltbach Le Gruyère AOP Salad

Have you heard of escarole? Popular in Europe, this salad has a crunchy texture and a slightly bitter taste. Pro tip: you can replace escarole with kale or spinach!

  • Aperitif and appetizers
  • Recipes
Preparation time Approx. 15 minutes
Cooking time mins 15 minutes
Total time mins 30 minutes

Ingredients

Makes 4 portions
56 to 116 g Kaltbach Le Gruyère AOP
250 ml hazelnuts
5 ml lemon zest 
30 ml lemon juice 
30 ml Champagne vinegar or white wine vinegar 
5 ml honey
30 ml sea salt
125 ml fruity olive oil 
30 ml hazelnut oil (optional) 
1 L escarole leaves or radicchio
2 heads of endive, cut into ½-inch pieces
1 Asian pear, thinly sliced 

Preparation

    1. Heat oven to 350°F (180°C). Spread hazelnuts onto a rimmed sheet pan in single layer. Bake 10-15 minutes, until nuts are lightly browned. Remove from oven and wrap in a towel. Rub with towel to remove as many skins as possible. Once cooled, roughly chop; set aside. 
    2. In large bowl, combine lemon zest, lemon juice, Champagne vinegar or white wine vinegar, honey and sea salt. Whisk together.  Slowly add fruity olive oil and hazelnut oil (optional) while whisking. 
    3. To the dressing, add escarole leaves or radicchio, endive pieces, Asian pear slices and roasted hazelnuts. Gently toss together.
    4. Divide the salad onto 4 plates. Shave or grate Kaltbach Le Gruyère AOP cheese over each salad. Finish with a dash of cracked pepper.