Arugula Salad with Garlic Croutons, Gruyere & Eggs
Great salad, looks elegant but is reasonably easy to put together. Loved the combination of textures, crunchy croutons, slightly spicy rocket (arugula) and perfectly dressed with just a bit of tang from the dressing.
Yield
4 servingsPrep
10 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
sourdough bread
thin slices, cut from large round loaf |
* |
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | clove |
garlic
or 2 small ones |
|
| ¼ | teaspoon |
salt
or to taste |
|
| 1 ½ | tablespoons |
white wine vinegar
or sherry vinegar |
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 5 | ounces |
arugula (roquette)
washed thoroughly, and dried, about 5 cups |
|
|
black pepper
freshly ground |
*
|
||
| 2 | large |
egg, hard-boiled
peeled and quartered |
* |
| 4 | ounces |
gruyere cheese
thin shavings, or use swiss or even cheddar |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
sourdough bread
thin slices, cut from large round loaf |
* |
| 15 | ml |
olive oil, extra-virgin
|
|
| 1 | clove |
garlic
or 2 small ones |
|
| 1.3 | ml |
salt
or to taste |
|
| 23 | ml |
white wine vinegar
or sherry vinegar |
|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 144.5 | ml/g |
arugula (roquette)
washed thoroughly, and dried, about 5 cups |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | large |
egg, hard-boiled
peeled and quartered |
* |
| 115.6 | ml/g |
gruyere cheese
thin shavings, or use swiss or even cheddar |
|
Directions
Dandelion greens or mixed greens can be used in place of the arugula.
Hard boil the eggs in advance. See link at the bottom of this recipe for instructions on perfectly cooked and perfect peeling of the hard boiled eggs.
Position oven rack to highest position and heat broiler. Brush bread with 1 tablespoon of the olive oil. Broil watching constantly, turning once until toasted on both sides.
Rub the toasted bread with garlic. Break into large pieces to make the croutons. Mash the garlic with ¼ teaspoon salt in small bowl until smooth.
Whisk in vinegar, then whisk in the remaining olive oil adding slowly in a thin stream. Finally whisk in the finely diced shallots.
Heat the vinaigrette in a small saucepan until hot (do not overheat). Pour hot dressing over the arugula in large serving bowl, toss lightly to evenly coat.
Add croutons and plenty of pepper, toss again.
To serve:
Place ¼ of the greens and croutons on serving plates or salad bowls. Top with the egg quarters and cheese shavings. Serve immediately.
