Arugula Salad With Garlic Croutons, Gruyere, And Egg Recipe

• 2 slc Sourdough bread, thin, cut from large round loaf
• 7 Tbsp. Extra virgin olive oil
• 1 lrg Clove garlic Salt
• 1 1/2 Tbsp. Sherry vinegar
• 1 lrg Shallot, chopped
• 1/2 lb Arugula, stemmed,washed,dry (about 6 c.) Grnd black pepper
• 2 x Hard-boiled Large eggs, peeled & quartered
• 12 x Thin shaving Gruyere cheese

1. Arugula Salad with Garlic Croutons ,Gruyere, and Hard-Boiled Large eggs
2. 1.
3. Adjust oven rack to highest position and heat broiler.
4. Brush bread with about 2 Tbsp.
5. of the oil-, broil bread, turning once, till toasted on both sides.
6. Rub toasted bread with garlic, then break each piece into
7. large pcs to make croutons.
8. 2.
9. Mash the same garlic clove with 1/4 tsp.
10. salt in small bowl till
11. smooth-, whisk in vinegar, then remaining oil, and finally shallots.
12. 3.
13. Heat this vinaigrette in small saucepan till warm.
14. Pour warm dressing over greens in large serving bowl-, toss lightly to coat.
15. Add in croutons and plenty of pepper-, toss again.
16. Arrange egg quarters and cheese shavings over greens and serve immediately.
17. Nationality: USA Course: salad Season: spring Method: combined
18. Start to Finish 45 min Preparation 20 min Attention 15 min Finishing a minute or possibly less
19. NOTES : Dandelion greens, also available in early spring, can be substituted for the arugula in this recipe.

bread, extra virgin olive oil, garlic, sherry vinegar, shallot, arugula, eggs, gruyere cheese

Taken from cookeatshare.com/recipes/arugula-salad-with-garlic-croutons-gruyere-and-egg-70054 (may not work)