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Light Swiss Alpine Salad Cups (Gruyère, Apple & Walnuts)
Recipe

Light Swiss Alpine Salad Cups (Gruyère, Apple & Walnuts)

Starter • Switzerland

A fresh Swiss-inspired starter that balances crunchy lettuce, sweet-tart apple, toasted walnuts and a modest amount of Gruyère. Quick to assemble and ideal before a main course.

Why smarter

Uses lettuce cups instead of bread or pastry, keeps cheese to a flavourful but lighter portion, and relies on a simple vinaigrette rather than creamy dressing.

Chef tip

Toss the apple with a little lemon juice right away to keep it crisp and prevent browning; for extra aroma, rub the bowl with a cut clove of garlic before mixing.

Soft line

Fresh, crunchy and just cheesy enough.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Butterhead lettuce (or romaine), leaves separated and washed 1.000 head Butterhead lettuce Use the 8–12 nicest leaves as cups
2 Gruyère, coarsely grated 80.000 g Gruyère Or Emmental
3 Crisp apple, cored and cut into small dice 1.000 medium Apple e.g., Braeburn or Granny Smith
4 Celery stalk, finely sliced 1.000 stalk Celery
5 Walnuts, roughly chopped 40.000 g Walnuts Toast briefly for best flavour
6 Chives, finely chopped 2.000 tbsp Chives
7 Lemon juice 1.000 tbsp Lemon juice Plus a little extra if needed
8 Dijon mustard 1.000 tsp Dijon mustard
9 White wine vinegar 1.000 tbsp White wine vinegar
10 Canola oil 1.000 tbsp Canola oil
11 Fine salt 0.250 tsp Salt Adjust to taste
12 Black pepper 0.250 tsp Black pepper Adjust to taste
13 Optional: cooked lean ham (not heavily processed), cut into small strips Lean ham Optional; omit to keep it lighter and simpler

Method

  1. Wash and dry the lettuce leaves well. Set aside the best-shaped leaves for serving.
  2. Toast the walnuts in a dry pan over medium heat for 2–3 minutes until fragrant, then cool.
  3. Dice the apple and immediately toss with the lemon juice in a mixing bowl.
  4. Add the sliced celery, grated Gruyère, toasted walnuts and chopped chives to the bowl.
  5. In a small bowl, whisk together Dijon mustard, white wine vinegar, canola oil, salt and pepper.
  6. Pour the dressing over the salad mixture and toss gently to coat. Taste and adjust with a little extra lemon, salt or pepper if needed.
  7. Spoon the mixture into the lettuce leaves to make cups. Arrange 2–3 cups per person.
  8. Serve right away while the lettuce is crisp (or keep filling and leaves separate and assemble just before serving).