Grilled Saladwith Beer-Honey Vinaigrette and Gouda Spread


Use your sous vide circulator to prep all aspects of this special salad.



Gouda Spread:

10 oz aged Gouda, grated
¾ C heavy cream
¼ C quark or sour cream
1 ½ Tbsp lemon juice
1 tsp salt
¼ tsp white pepper

Beer-Honey Vinaigrette:

12 oz dark beer
½ tsp Dijon mustard
¼ C clover honey
1 oz balsamic vinegar
⅛ tsp (dash)
Worcestershire sauce
½ C extra virgin olive oil
½ C canola oil
2 Tbsp whole grain mustard
1 sprig thyme
1 tsp salt
½ tsp ground black pepper


4 yellow Belgian endives, halved lengthwise
4 Tbsp canola oil, divided
1 tsp salt
½ tsp ground black pepper
1 radicchio, halved lengthwise
1 romaine lettuce, halved lengthwise
1 fennel bulb, quartered



  • Sous vide pouches
  • Sous vide circulator
  • Vacuum sealer
  • Blender
  • Saucepan
  • Grill or grill pan


Prepping time: 30 minutes / Cooking time: 20 minutes (excludes sous vide cooking time)




For the Gouda Spread:

  1. Set circulator to 149°F (65°C). Combine all ingredients in a sous vide pouch and vacuum seal. Cook for one hour.
  2. Remove pouch from water bath and give the bag a shake to make sure it is completely mixed.
  3. Cut open the bag and pour into a blender. Puree until smooth, about three minutes, and season to taste.

For the Beer-Honey Vinaigrette:

  1. Set circulator to 181.4°F (83°C). In a saucepan over medium heat, reduce beer by half.
  2. Remove from heat and whisk in Dijon mustard, honey, and balsamic until smooth and well-blended.
  3. Allow the mixture to cool, then pour into sous vide pouch. Add remaining ingredients, seal, and cook for one hour.
  4. Once cooked, remove from water bath and allow to cool.

For the Salad:

  1. Set circulator to 181.4°F (83°C). In a large mixing bowl, gently toss the endive in 1 tablespoon oil to lightly coat. Season with salt and pepper and continue to mix. Repeat this process with the radicchio, romaine, and fennel.
  2. Divide the vegetables by type and place into separate sous vide pouches. Seal. Set romaine aside or hold in the refrigerator until ready to grill.
  3. Cook the endives, radicchio, and fennel in a water bath for 45 minutes. Remove from the water bath and let rest at room temperature for 15 minutes.
  4. Preheat a hot grill. Open the pouches and remove the heads. Place on the hot grill immediately, two to three minutes per side. Remove all heads and bulbs from the grill and split the romaine and radicchio.

To Serve:

Spread the Gouda cheese on a platter and arrange the grilled salad on top, drizzling with vinaigrette.

Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Spring/Summer 2019.

Buy the Magazine

Buy Now

Dedicated to the Art & Science of Sous Vide

The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.