Light and refreshing, Gruyere and Mushroom Salad perfectly complements roasts and grilled meats, especially the lighter meats such as veal and lamb, or would make an unusual first course.
8 oz. Gruyere cheese, cut into small cubes
4 oz. button mushrooms, wiped clean and quartered
4 large lettuce leaves, washed and shaken dry
1 tablespoon chopped fresh parsley
6 tablespoons olive oil
2 tablespoons red wine vinegar
1 garlic clove, crushed
½ teaspoon salt
½ teaspoon black pepper
First, make the dressing. In a medium-sized mixing bowl, combine all the dress- ing ingredients, beating with a fork until they are well blended. Set aside.
In a medium-sized bowl, combine the cheese and mushrooms. Pour over the dressing and, using two large spoons, toss the cheese and mushrooms until they are well coated. Set aside to marinate for 20 minutes.
Line the bottom of a shallow salad bowl or four individual serving plates with the lettuce leaves. Spoon the cheese and mushroom mixture on top and sprinkle over the parsley. Serve immediately.