| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
sl |
Sourdough bread; thin, cut from large round loaf |
| 7 |
tb |
Olive oil |
| 1 |
lg |
Clove garlic |
|
|
Salt |
| 1 1/2 |
tb |
Sherry vinegar |
| 1 |
lg |
Shallot; minced |
| 1/2 |
lb |
Arugula; stemmed,washed,dried (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
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.
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
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