Title: Arugula salad with garlic croutons, gruyere, and egg
 Categories: None
      Yield: 4 Servings
 
      2 sl Sourdough bread; thin, cut
           -from large round loaf
      7 tb Olive oil
      1 lg Clove garlic
           Salt
  1 1/2 tb Sherry vinegar
      1 lg Shallot; minced
    1/2 lb Arugula;
           -stemmed,washed,dried (about
           -6 cups)
           Ground black pepper
      2    Hard-boiled eggs; peeled &
           -quartered
     12    Thin shaving Gruyere cheese
 
  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 1/4 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