Recipe - Arugula Salad With Garlic Croutons Gruyere And Egg

2 sl Sourdough bread; thin, cut
from large round loaf
7 tablespoon Olive oil
1 lg Clove garlic
Salt
1 One half tablespoon Sherry vinegar
1 lg Shallot; minced
One half pound Arugula;
stemmed,washed,dried (about
6 cups)
Ground black pepper
2 Hardboiled eggs; peeled &
quartered
12 Thin shaving Gruyere cheese

Arugula Salad with Garlic Croutons ,Gruyere, and HardBoiled 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 One fourth 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 19931995 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 MCRecipe Digest by "Hobbs, D B USO"
hobbs@lbcapo1.uso.unisys.com on Mar 18, 1998