Arugula Salad With Garlic Croutons, Gruyere, And Egg
Salad Garlic Eggs
Last updated 6/12/2012 1:05:09 AM. Recipe ID 29981. Report a problem with this recipe.
Title: Arugula salad with garlic croutons, gruyere, and egg
Yield: 4 Servings
2 sl Sourdough bread; thin, cut
-from large round loaf
7 tb Olive oil
1 lg Clove garlic
1 1/2 tb Sherry vinegar
1 lg Shallot; minced
1/2 lb Arugula;
Ground black pepper
2 Hard-boiled eggs; peeled &
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
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
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