Raclette and Onion Salad with Pickled Walnuts from Salmagundi by Sally Butcher

Name: Raclette and Onion Salad with Pickled Walnuts from Salmagundi by Sally Butcher
Ingredients: 120 g/4 oz mesclun (mixed green leaves); 250 g/9 oz.raclette cheese (Gruyère, Emmental or Jarlsberg all make good alternatives), thinly sliced; splash of rapeseed (canola) oil; 1 bunch of fresh chives, chopped; 1 tbsp tarragon (or red wine) vinegar; 4 very thin slices rye bread; 1 tsp French mustard; 3 tbsp walnut (or olive) oil; 2 medium onions, thinly sliced; 6–8 pickled walnuts (see bonus recipe, sweet pickled gherkins or beetroot would make a fair substitute), quartered; salt and freshly ground black pepper; ⅓ cucumber, cut into very thin slices

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Raclette, like fondue, is trending all over again. It is a Swiss dish comprising scraped, melted cheese and not much else (though traditional accompaniments include potatoes, pickles and smoked mea...

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Ingredients

120 g/4 oz mesclun (mixed green leaves)
250 g/9 oz.raclette cheese (Gruyère, Emmental or Jarlsberg all make good alternatives), thinly sliced
splash of rapeseed (canola) oil
1 bunch of fresh chives, chopped
1 tbsp tarragon (or red wine) vinegar
4 very thin slices rye bread
1 tsp French mustard
3 tbsp walnut (or olive) oil
2 medium onions, thinly sliced
6–8 pickled walnuts (see bonus recipe, sweet pickled gherkins or beetroot would make a fair substitute), quartered
salt and freshly ground black pepper
⅓ cucumber, cut into very thin slices