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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350 degrees F. | 2. On a rimmed baking sheet, toss the rye bread cubes with 2 Tablespoons of the canola oil. Bake for about 15 minutes, stirring once, until the bread is lightly toasted. Let cool. | 3. In a bowl, whisk the mustard with the mayo and vinegar. Gradually whisk the remaining 3 Tablespoons of canola oil and season with pepper to taste. Add the chopped celery, ham, Gruyere, snipped chives and the rye bread croutons. Toss well and serve immediately. | 4. Note: the rye bread croutons can be made in advance and stored in an airtight container for up to 1 day. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rye bread	4	slices	seeded cut	-	-	-	-
canola oil	1/4	cup		481.78	0.0	0.0	54.5
grainy mustard	3	tablespoons		-	-	-	-
mayonnaise	3	tablespoons		162.45	0.0	0.1665	18.0
cider vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
black pepper			ground	-	-	-	-
celery	1	cup	chopped	16.16	2.9997	0.6969	0.1717
ham	1		smoked sliced cut	-	-	-	-
gruyere cheese	6	ounces	shredded	702.513	0.6124	50.7068	55.0103
chive	1/4	cup	snipped	3.6	0.522	0.3924	0.0876

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.