Arugula Salad With Garlic Croutons, Gruyere, And Egg

Job had been talking as if he knew exactly how God should run the world. His sense of integrity had been the basis of his presumptuous claim that God should have treated him better. Outraged that he could not square his innocence with his fate, Job had dared to challenge and judge his Creator…(therefore) Yahweh's answer came in the form of a rebuke – an overwhelming reminder that the first religious obligation of the creature is to acknowledge and glorify the Creator.

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			4	Servings

INGREDIENTS

2		Sourdough bread, thin cut
		from large round loaf
7	T	Olive oil
1		Clove garlic
		Salt
1 1/2	T	Sherry vinegar
1		Shallot, minced
1/2	lb	Arugula
		stemmedwasheddried
		about
		6 cups
		Ground black pepper
2		Hard-boiled eggs, peeled &
		quartered
12		Thin shaving Gruyere cheese

INSTRUCTIONS

Arugula Salad with Garlic Croutons ,Gruyere, and Hard-Boiled Eggs
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.  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 by: Cook's  Illustrated, May/June 1995,
Page 23.  Posted to MC-Recipe Digest by "Hobbs, D B                
USO"  <hobbs@lbcapo1.uso.unisys.com> on Mar 18, 1998

A Message from our Provider:

“No one understands like Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 268 Calories From Fat: 239 Total Fat: 27g Cholesterol: 106.1mg Sodium: 123.8mg Potassium: 253.6mg Carbohydrates: 2.8g Fiber: <1g Sugar: 1.5g Protein: 5.1g

When the law was written on tablets of stone, there was a significant weakness. The weakness of the Old Covenant was not in the law. The weakness of the Old Covenant was the people’s hearts. They couldn’t keep the law because they lacked two basic ingredients. Both of them interestingly were mentioned in the Old Testament when God used His prophets to speak while under the Old Covenant of the coming New Covenant. First, as God said through Jeremiah, “I will put My law within them and on their heart I will write it” (Jer. 31:34). The writing of the law went from tablets of stone to tablets of human hearts (2 Cor. 3:3). And second, as God said through Ezekiel, “I will put My Spirit within you and cause you to walk in My statutes, and you will be careful to observe My ordinances” (Eze. 36:27). We by far have greater power to obey the law with the fullness of the Holy Spirit dwelling within us as God says, “causing” us to obey. So there should be a radical difference between us and Israel. It’s not in the God we serve. It’s not in the desire to obey Him. It’s not in the faith of a Messiah to take away our sins. It’s not in a law that is given from God to be obeyed. It’s not even in a delight in that law. The difference is simply this. The Old Covenant is characterized by people who were stiff-necked and rebellious (Dt. 9:6; 10:16; 31:27), whereas the New Covenant is characterized by people who have soft hearts and the ability to obey.

Randy Smith