Raclette Salad

My mother came for a visit and I thought a raclette would be festive.

We didn't eat as much as I thought we would and I had copious amounts of charcuterie, raclette cheese and cooked fingerling potatoes left to consume after her departure. Solo raclette felt anticlimactic, so I repurposed the raclette star ingredients into a warm salad, with a cornichon dressing to continue the raclette theme. Quite a decadent salad and one which I will make again when the mood strikes.

Since ingredients and portions sizes will very much depend on what one has left after making a raclette, here is more of recipe suggestion than one with firm measurements.

Bitter greens + warm sliced fingerling potatoes + warm sauteed mushrooms + chopped charcuterie + sliced raclette cheese + cornichon dressing

Toss the greens, veggies, and charcuterie together in a salad bowl. Toss with the cornichon dressing.

Slice the cheese thinly and place it over low heat in a nonstick pan until it has nearly melted. Pour it over the top of the salad and enjoy. Crusty bread is a must, a glass of red wine with this would be nice.

Cornichon dressing

1 Tbsp of olive oil

2 tsps of red wine vinegar

1 generous tsp of Dijon mustard

1 Tbsp chopped cornichons

Blitz all the ingredients together in a blender along with a tsp of ice water.

This dressing is also very good with cold ham.