Arugula salad with garlic croutons, gruyere, and egg

4 Servings

Ingredients

Quantity Ingredient
2 slices Sourdough bread; thin, cut from large round loaf
7 tablespoons Olive oil
1 large Clove garlic
Salt
1½ tablespoon Sherry vinegar
1 large Shallot; minced
½ pounds Arugula; stemmed,washed,dried (about 6 cups)
Ground black pepper
2 Hard-boiled eggs; peeled & quartered
12 Thin shaving Gruyere cheese

Directions

Arugula Salad with Garlic Croutons ,Gruyere, and Hard-Boiled Eggs 1. Adjust oven rack to highest position and heat broiler. Brush bread with about 2 tablespoons of the oil-, broil bread, turning once, until toasted on both sides. Rub toasted bread with garlic, then break each piece into large pieces to make croutons.

2. Mash the same garlic clove with ¼ teaspoon salt in small bowl until smooth-, whisk in vinegar, then remaining oil, and finally shallots.

3. Heat this vinaigrette in small saucepan until hot. Pour hot dressing over greens in large serving bowl-, toss lightly to coat. Add croutons and plenty of pepper-, toss again. Arrange egg quarters and cheese shavings over greens and serve immediately.

Cook's Illustrated, May/June 1995, Page 23. Credit: Deborah Madison.

Nationality: USA Course: salad Season: spring Method: combined Start to Finish 45 minutes Preparation 20 minutes Attention 15 minutes Finishing a minute or less

Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook NOTES : Dandelion greens, also available in early spring, can be substituted for the arugula in this recipe.

Recipe by: Cook's Illustrated, May/June 1995, Page 23.

Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@...> on Mar 18, 1998

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