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Recipe Name: Arugula Salad With Garlic Croutons, Gruyere, And Egg Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

2 Sourdough bread, thin cut
from large round loaf
7 Tablespoon(s) Olive oil
1 Clove garlic
1 1/2 Tablespoon(s) Sherry vinegar
1 Shallot, minced
1/2 Pound(s) Arugula
6 cups
Ground black pepper
2 Hard-boiled eggs, peeled &
12 Thin shaving Gruyere cheese
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" <> on Mar 18, 1998

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

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