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Arugula Salad with Garlic Croutons, Gruyere, and Egg

Arugula Salad with Garlic Croutons, Gruyere, and Egg comes together with Olive Oil, Garlic, Salt, Sherry Vinegar, and Shallot Minced. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 slice
• 7 tbsp
• 1
• to taste
• 1 1/2 tbsp
• 1
• 1/2 lb
• to taste
• 2
• 12

Method (preview)

1. 1

   Arugula Salad with Garlic Croutons,Gruyere, and Hard-Boiled Eggs

2. 2

   Adjust oven rack to highest position and heat broiler.

3. 3

   Brush bread with about 2 tablespoons of the oil-, broil bread, turning once, until toasted on both sides.

4. 4

   Rub toasted bread with garlic, then break each piece into large pieces to make croutons.

5. 5

   2. Mash the same garlic clove with 1/4 teaspoon salt in small bowl until smooth-, whisk in vinegar, then remaining oil, and finally shallots.

6. 6

   Heat this vinaigrette in small saucepan until hot.

7. 7

   Pour hot dressing over greens in large serving bowl-, toss lightly to coat.

8. 8

   Add croutons and plenty of pepper-, toss again.

9. 9

   Arrange egg quarters and cheese shavings over greens and serve immediately.

10. 10

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

11. 11

    Nationality: USA Course: salad Season: spring Method: combined

12. 12

    Start to Finish 45 minutes Preparation 20 minutes Attention 15 minutes

13. 13

    Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook

14. 14

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

15. 15

    Posted to MC-Recipe Digest by "Hobbs, D B USO"