Cook the Book: Cheese and Olive Salad

Cook the Book: Cheese and Olive Salad

Today's Cook the Book recipe is one that the late James Beard, "the dean of American gastronomy," recommended as a dish to serve "at a buffet party, with cold meats for luncheon, or to take on a picnic." (Of course, you better hurry on that last one.)

As with all the Cook the Book entries this week, this recipe comes from


  • 2 pounds Gruyère or Emmentaler cheese
  • 2 cups finely chopped green onions or scallions
  • 1 1/2 cups sliced stuffed green olives, and more for garnish
  • Fresh salad greens: Bibb, Boston, butter or leaf lettuce, or romain
  • Dressing
  • 1 cup olive oil
  • 1/4 cup wine vinegar
  • 4 teaspoons Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. 1.

    Finely shred the cheese. Combine with the green onions or scallions and the sliced stuffed green olives, mixing well. Toss with the dressing, made by mixing all the dressing ingredients together. Arrange on a green nest of fresh salad greens in a salad bowl, piling the salad up nicely. Garnish with more stuffed green olives.