Arugula Salad with Garlic Croutons, Gruyère, and Hard-Boiled Eggs
By America's Test KitchenPublished on August 22, 2007
Time
25 minutes
Yield
Serves 4
Ingredients
2 slices sourdough bread, sliced thinly7 tablespoons olive oil 1 large clove garlic Table salt 1 ½ tablespoons sherry vinegar 1 large shallot, minced½ pound arugula (about 6 cups), stemmed, washed thoroughly, and driedGround black pepper 2 hard-boiled eggs, peeled and quartered12 slices Gruyère cheese, very thin
Before You Begin
Dandelion greens, also available in early spring, can be substituted for the arugula in this recipe.
Instructions
- 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.
- Mash the same garlic clove with 1/4 teaspoon salt in small bowl until smooth; whisk in vinegar, then remaining oil, and finally shallots.
- 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.
Time
25 minutesYield
Serves 4Ingredients
2 slices sourdough bread, sliced thinly
7 tablespoons olive oil
1 large clove garlic
Table salt
1 ½ tablespoons sherry vinegar
1 large shallot, minced
½ pound arugula (about 6 cups), stemmed, washed thoroughly, and dried
Ground black pepper
2 hard-boiled eggs, peeled and quartered
12 slices Gruyère cheese, very thin
Ingredients
2 slices sourdough bread, sliced thinly
7 tablespoons olive oil
1 large clove garlic
Table salt
1 ½ tablespoons sherry vinegar
1 large shallot, minced
½ pound arugula (about 6 cups), stemmed, washed thoroughly, and dried
Ground black pepper
2 hard-boiled eggs, peeled and quartered
12 slices Gruyère cheese, very thin
Ingredients
2 slices sourdough bread, sliced thinly
7 tablespoons olive oil
1 large clove garlic
Table salt
1 ½ tablespoons sherry vinegar
1 large shallot, minced
½ pound arugula (about 6 cups), stemmed, washed thoroughly, and dried
Ground black pepper
2 hard-boiled eggs, peeled and quartered
12 slices Gruyère cheese, very thin
Why This Recipe Works
We wanted to develop flavorful salad recipes using spring’s tender young vegetables. Adding hard-boiled eggs to this arugula salad gave it some richness without weighing it down.
Before You Begin
Dandelion greens, also available in early spring, can be substituted for the arugula in this recipe.
Instructions
- 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.
- Mash the same garlic clove with 1/4 teaspoon salt in small bowl until smooth; whisk in vinegar, then remaining oil, and finally shallots.
- 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.
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