- Preheat the oven to 200°C..
- Slice the baguette as thinly as possible and brush with olive oil. Arrange the slices on a baking sheet and sprinkle a little cheese over them.
- Toast for about 5 minutes, or until golden.
- Le Gruyère AOP Dressing: Whisk together the egg yolk, garlic, mustard, anchovies, Worcestershire sauce and lemon juice in a bowl.
- Slowly drizzle in the oil, a little at a time, whisking constantly until the dressing thickens slightly. Stir in the Le Gruyère AOP. If needed, thin the dressing with a tablespoon or two of water. Season with pepper and, if necessary, a little salt.
- Roughly chop the romaine lettuce. Toss it with the spinach and about half of the dressing.
- Top with the Le Gruyère AOP croutons and extra shaved Le Gruyère AOP.
- Serve with additional dressing on the side.
A classic Caesar salad with a twist: a creamy Le Gruyère AOP dressing that adds extra depth and richness. Crisp romaine lettuce and fresh spinach meet a full, cheesy flavor, making an already beloved favorite even better—perfect for everyday meals as well as entertaining.
– Systrarna Eisenman
| Salad serves about 4 |
|
|---|---|
| 2 | romaine lettuces |
| 1 | bag baby spinach (65 g) |
| Le Gruyère AOP Croutons | |
|---|---|
| ¼ | baguette, day-old |
| 1 tbsp | olive oil |
| ½ dl | grated Le Gruyère AOP |
| Le Gruyère AOP Dressing | |
|---|---|
| 1 | egg yolk |
| 1 | garlic clove, pressed |
| 1 tsp | Dijon mustard |
| 1-2 | anchovy fillets, finely chopped |
| 2 tsp | Worcestershire sauce |
| about 2 tbsp | freshly squeezed lemon juice |
| 1-1½ dl | neutral oil (such as canola oil) |
| optional 1 tbsp | olive oil for flavor |
| ¾-1 dl | finely grated Le Gruyère AOP |
| freshly ground black pepper | |
| optional salt | |
| extra shaved Le Gruyère AOP for garnish | |
