Salad of champignons, ham, gruyere with cream and mustard sauce
4 servings
5 minutes
This exquisite salad hails from French cuisine—a harmony of flavors and textures. It combines tender mushrooms, aromatic ham, and tangy Gruyère to create a rich gastronomic experience. Crispy endive and fresh lettuce leaves add lightness, while the dressing of cream, Dijon mustard, white wine vinegar, and olive oil gives the dish a refined creamy texture with a hint of acidity. This salad is perfect as an appetizer or a light main course paired with a glass of white wine. Its elegance and richness make it an ideal choice for a French bistro-style dinner. The wonderful combination of ingredients reveals the depth of flavor, leaving a pleasant gastronomic aftertaste.
1
Slice the mushrooms, cut the ham and cheese into sticks, shred the chicory, and chop the onion finely.
- Button mushrooms: 200 g
- Ham: 300 g
- Gruyere cheese: 100 g
- Chicory root: 2 heads
- Spring onion: 50 g
2
Mix mustard with vinegar, olive oil, and cream using a whisk, then add salt and pepper.
- Dijon mustard: 1 tablespoon
- White wine vinegar: 1 tablespoon
- Olive oil: 50 ml
- Cream: 100 ml
3
In a large bowl, mix the salad leaves with cheese, mushrooms, ham, and chicory, dress with sauce, and sprinkle with chopped onion.
- Frisee: 100 g
- Lettuce: 1 head
- Gruyere cheese: 100 g
- Button mushrooms: 200 g
- Ham: 300 g
- Chicory root: 2 heads
- Dijon mustard: 1 tablespoon
- Cream: 100 ml
- Olive oil: 50 ml
- White wine vinegar: 1 tablespoon
- Spring onion: 50 g
