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Salad of winter vegetables with

Le Gruyère AOC



150g of well-matured Gruyère AOC
350g of parsnips or parsley roots
350g of marrow flesh
2 slices of pumpernickel bread
1 tablespoon of oil
50g of shelled walnuts
A few leaves of green salad

1/2 pot of plain yoghurt (90 g)
3 tablespoons of vinegar
3 tablespoons of rape-seed oil
1 cl coffee spoon of sugar
Salt and pepper


Peel the parsnips or the parsley roots. Then grate these vegetables, the marrow, and the Gruyère AOC cheese with a coarse potato grater.

Cut the pumpernickel bread into small cubes, then fry them briefly in hot oil.
Chop the walnuts coarsely.

Mix the sauce ingredients well together, then add the sauce to the vegetables and the Gruyère AOC.

Arrange the vegetable mixture on the salad leaves, then sprinkle with the pumpernickel cubes and the chopped nuts


Antique Gruyere
Classic Gruyere
Premier Cru Gruyere


Recipe Kindy Supplied By: Interprofession du Gruyère

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