Salad Sides To Serve With Fondue: A Guide

When it comes to salads to pair with fondue, a crisp green salad is a perfect counterpart to the rich dish. A simple salad with fresh herbs and a tangy vinaigrette can help cut through the grease of the fondue. For a salad that's both crunchy and creamy, a classic Caesar salad is a good option. Alternatively, an arugula and hazelnut salad or an apple fennel salad with prosciutto and walnuts are refreshing choices that include fruit and nuts.

Arugula and hazelnut salad

When preparing an arugula and hazelnut salad, start by washing and drying the arugula leaves. You can use baby arugula or regular arugula, depending on your preference. If you want to add some extra texture and flavour, you can also toast the hazelnuts before adding them to the salad. Simply chop them roughly and toast them in a dry pan over medium heat until they are lightly browned and fragrant.

In a large bowl, combine the arugula with the toasted hazelnuts. You can also add other ingredients to enhance the flavour and texture of the salad. Some options include shaved Parmesan cheese, thinly sliced red onions, cherry tomatoes, or even dried cranberries. For the dressing, a simple vinaigrette made with olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper to taste will bring all the flavours together.

To serve, arrange the salad on a platter or in a bowl, making sure to include all the ingredients. You can also sprinkle some extra hazelnuts on top for added crunch and presentation. This salad is best served fresh, so prepare it just before your fondue party and keep it chilled until you are ready to serve it.

The combination of peppery arugula, crunchy hazelnuts, and a tangy dressing will provide a refreshing break from the richness of the fondue, making it a perfect side dish to enjoy with your guests.

Apple fennel salad with prosciutto and walnuts

Apple, fennel, prosciutto, and walnuts are a fantastic combination for a salad, and it can be a perfect side dish to go with your fondue. This salad is light and refreshing, with a good balance of flavours and textures.

Ingredients:

• 2 Granny Smith apples
• 1/2-1 English cucumber
• 1 small fennel bulb
• 8 leaves of green leaf lettuce, washed and dried
• 8 slices of prosciutto, halved
• 1/2 cup of candied walnuts (see below)

Creamy Buttermilk Dressing:

• 1/2 cup buttermilk
• 2 tbsp cider vinegar
• 2 tbsp light mayonnaise

Instructions:

Slice the apples, cucumber, and fennel bulb crosswise into 1/8-inch round slices. Divide the lettuce among four plates, creating a bed for the other ingredients. Stack a tower on each plate, alternating slices of apple, cucumber, prosciutto, and fennel. Sprinkle the candied walnuts around the plate.

For the dressing, whisk together the buttermilk, vinegar, and mayonnaise in a small bowl until combined. Season with freshly ground pepper. Drizzle the dressing over the salads just before serving.

Candied Walnuts:

Toast 1/2 cup of chopped walnuts in a non-stick pan over medium heat for about 2 minutes. Sprinkle 1 tablespoon of granulated sugar over the walnuts and stir constantly until melted, which should take about 3 more minutes. Transfer the candied walnuts to a parchment-lined baking sheet to cool.

This salad is a delicious and healthy option, with approximately 304 calories per serving, providing a good balance of protein, carbohydrates, and healthy fats. It is a great way to add some freshness and crunch to your fondue meal.

Green salad with fresh herbs and tangy vinaigrette

A light green salad with fresh herbs and a tangy vinaigrette is a perfect side dish to serve with fondue. This salad is refreshing and pairs well with the rich flavours of fondue.

To make the salad, start by gathering your favourite fresh herbs. Some options include basil, parsley, mint, and coriander. Chop the herbs finely and set them aside. You can also add some chopped nuts, such as hazelnuts or walnuts, to the salad for an extra crunch and flavour dimension.

For the vinaigrette, you'll want to use a combination of oils and acids to create a tangy and flavourful dressing. A classic combination is extra virgin olive oil and balsamic vinegar, but you can also experiment with other oils like avocado or nut oils, and different types of vinegar like apple cider or red wine vinegar. Don't forget to season your vinaigrette with salt and pepper to taste.

When it comes to greens, a crisp green salad is the way to go. You can use a variety of leafy greens such as romaine lettuce, arugula, spinach, or mixed greens. Wash and dry your chosen greens thoroughly, then chop or tear them into bite-sized pieces.

To assemble the salad, place the greens in a large bowl and top with the chopped herbs and nuts, if using. Drizzle the desired amount of vinaigrette over the salad and toss until everything is evenly coated. Serve the salad alongside your fondue for a refreshing and delicious flavour contrast.

This green salad with fresh herbs and tangy vinaigrette is a simple yet elegant side dish that will complement the richness of the fondue. The herbs and vinaigrette add flavour and tanginess, while the greens provide a crisp and refreshing bite.

Caesar salad

A crisp and crunchy Caesar salad is a great side dish to serve with fondue. This classic salad is light on effort yet rich in flavour, and is made with pantry basics. It's a great way to balance out the richness of the fondue, and can be prepared ahead of time.

Ingredients

To make a Caesar salad for two people, you will need:

• 2 cloves of garlic, finely chopped
• 2 tablespoons of red wine vinegar
• 1 tablespoon of Dijon mustard
• 1 dash of Worcestershire sauce
• Salt and ground black pepper to taste
• 1/2 a head of romaine lettuce, chopped
• 1/4 cup of grated Parmesan cheese
• 2 tablespoons of croutons

Dressing

To make the dressing, you will need:

• 2 egg yolks
• 4 anchovies, chopped
• 3/4 cup of extra virgin olive oil
• 1 tablespoon of fresh lemon juice
• 3/4 cup of freshly grated Parmesan

Method

First, make the dressing by mashing the anchovy fillets and garlic in a large salad bowl. Add the lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce, then whisk until smooth and creamy. Gradually stream in the olive oil while continuing to whisk. Season with salt and black pepper.

Next, gently mix the romaine lettuce and Parmesan cheese into the dressing until thoroughly coated. Serve the salad topped with croutons.

Tips

If you have trouble mashing the anchovies, add a couple of croutons to help cut through them.

This recipe contains raw egg, so it may not be suitable for pregnant women, young children, older adults, or those with compromised immune systems.

Spinach salad

Ingredients:

• Fresh spinach: Baby spinach or mature spinach leaves, torn into bite-sized pieces if large.
• Apple: Sweet and crisp varieties like Gala or Honeycrisp add a refreshing crunch.
• Red onion: Thinly sliced to provide savory flavor without overpowering the other ingredients.
• Nuts: Candied pecans, or toasted almonds/walnuts, provide a crunchy texture and sweet, spiced flavor.
• Cheese: Goat cheese, feta, or shaved pecorino/parmesan adds a creamy texture and tangy flavor.
• Dried fruit: Cranberries or dried blackberries bring a chewy texture and a burst of sweetness.
• Dressing: A tangy vinaigrette made with olive oil, vinegar (apple cider, red wine, or balsamic), honey or maple syrup, Dijon mustard, garlic or shallot, and salt and pepper.

Instructions:

• Prepare the dressing by whisking or shaking all the ingredients in a jar until combined.
• In a large bowl, combine the spinach, apple, and onion. Add a portion of the dressing and toss to coat.
• Add the nuts, cheese, and dried fruit, gently tossing to mix.
• Season with salt and pepper to taste and serve.

This spinach salad offers a delightful contrast of sweet, tangy, and savory flavors, with a variety of textures from tender spinach to crunchy apples and toasted nuts. The dressing brings all the elements together, and the salad itself provides a refreshing and healthy counterpart to the richness of fondue.

Feel free to experiment with additional ingredients, such as sliced pears, orange segments, or strawberries, and proteins like roasted chickpeas or grilled chicken. You can also swap out the nuts and cheeses to suit your taste. Enjoy this versatile spinach salad as a side dish or a light lunch, and don't forget to dip your fondue-coated bites into the salad for an extra flavor explosion!

Frequently asked questions