A hearty main-dish salad, inspired by the mountain-top Swiss cheese makers — satisfying and protein-rich for a full days’s work load. Everybody loves this sturdy, non-fussy salad made of old favorites — ham and cheese, bound together with robust horseradish-cream dressing.
Good served with crusty bread, wholegrain crackers, mineral water, apple cider, and chilled white wine.
Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients.
Salads and Their Dressings, Section 2, Card 29
Swiss Style Cheese Salad
- 1/2 pound swiss gruyere, or emmenthaler cheese
- 1/2 pound ham cooked
- 8 hard-cooked eggs
- 1 cup sour cream or yogurt
- 3 teaspoons dry mustard
- 1 teaspoon sugar
- 1/8 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon white pepper
Cut cheese and ham into julienne thin strips, 1-inch long. Coarsely chop the hard-cooked eggs.
In large mixing bowl, toss together cheese, ham, and chopped eggs. Chill.
Combine dressing ingredients. Chill until ready to serve.
Either serve dressing alongside salad, or toss entire amount with salad at the table, coating well.
Divide salad into 4 portions. Garnish, if desired, with minced chives
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