Recipe for Arugula Salad with Garlic Croutons, Gruyere, and Egg 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4 Servings
Ingredients:
Amount Ingredient
2 slc Sourdough bread, thin, cut from large round loaf
7 tbl Olive oil
1 lrg Clove garlic
Salt
1/2 tbl Sherry vinegar
1 lrg Shallot, minced
1/2 lb Arugula, stemmed,washed,dried (about 6 cups)
Ground black pepper
2 x Hard-boiled eggs, peeled & quartered
Instructions:
Instructions: 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.

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

Start to Finish 45 minutes Preparation 20 minutes Attention 15 minutes Finishing a minute or less

NOTES : Dandelion greens, also available in early spring, can be substituted for the arugula in this recipe.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Arugula Salad with Cherry Tomatoes   ::   Arugula Salad with Ginger-Thyme Vinaigrette   ...