What Is Cantal Cheese Like?

Name: Authentic Salade Auvergnate
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: French
Ingredients: 6 medium-sized potatoes - do not peel; 1 tablespoon sea salt; mixed green salad, ideally make your own from whatever is currently available at the market, chop the salad, but not too fine.; 2 slices of cured ham, cut into ½ inch wide strips; 500 gram/ 1 cup Cantal cheese, or Fourme d'Ambert if you like strong blue cheese, cut into cubes; 1 shallot, peeled and diced; 1 tablespoon chopped chives; Variant:; You could add some chopped walnuts if you wish.; And, add other vegetables, as I have done cucumbers and tomatoes.; 1 teaspoon table salt; 1 tablespoon cider vinegar; 1 teaspoon ground black pepper; 1 teaspoon Dijon mustard (although English mustard works very well, too); 3 tablespoons walnut oil (or vegetable oil)

Cheese.com has an in-depth description of the origins of this cheese and what it is like. When well aged it has a thick crust and because it is aged a long time it is more strongly flavored and is a typical hard cheese with a firm, brittle, and crumbly paste.

🥗Salade Auvergnate - Love French Food

Description

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This is an authentic, easy and satisfying salad to make.

Ingredients

Units Scale

6 medium-sized potatoes - do not peel
1 tablespoon sea salt
mixed green salad, ideally make your own from whatever is currently available at the market, chop the salad, but not too fine.
2 slices of cured ham, cut into 1/2 inch wide strips
500 gram/ 1 cup Cantal cheese, or Fourme d'Ambert if you like strong blue cheese, cut into cubes
1 shallot, peeled and diced
1 tablespoon chopped chives
Variant:
You could add some chopped walnuts if you wish.
And, add other vegetables, as I have done cucumbers and tomatoes.

Dressing

1 teaspoon table salt
1 tablespoon cider vinegar
1 teaspoon ground black pepper
1 teaspoon Dijon mustard (although English mustard works very well, too)
3 tablespoons walnut oil (or vegetable oil)

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Instructions

1. Cook the potatoes in their skins in salted water for about 20 minutes. Then air dry while they cool, peel them, and cut them into slices or cubes.
2. While the potatoes cook prepare the vegetables and make the dressing.
3. When the potatoes are cool and cut up, mix the salad in the dressing bowl in this order.
4. Add the salad greens, and toss well for about 3 minutes.
5. Then add the potatoes, ham, and cheese.
6. Add the shallot and chives, and toss again.
7. Check and adjust the seasoning, do you need more salt or pepper?
8. Then serve immediately.

How To Mix The Dressing

Prepare a smooth vinaigrette by mixing in the following order.

1. Start with the apple cider vinegar, salt, and pepper, stirring well with a whisk in a bowl large enough to hold the entire salad.
2. Then add the mustard and stir.
3. Next add the oil a little at a time, whisking until the dressing is smooth.
4. Mix in the shallot last.

Notes

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In this recipe Cantal cheese or Fourme d'Ambert (which is a blue cheese) has been used. Both are very, very old French cheeses and both are delicious in this salad.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: mixing
Cuisine: French