Arugula Salad with Garlic Croutons, Gruyère, and Hard-Boiled Eggs

Name: Arugula Salad with Garlic Croutons, Gruyère, and Hard-Boiled Eggs
Yield: Serves 4
Ingredients: 2 slices, sourdough bread, sliced thinly; 7 tablespoons, olive oil; 1 large clove, garlic; , Table salt; 1 1/2 tablespoons, sherry vinegar; 1 , large shallot, minced; 1/2 pound, arugula (about 6 cups), stemmed, washed thoroughly, and dried; , Ground black pepper; 2 , hard-boiled eggs, peeled and quartered; 12 slices, Gruyère cheese, very thin

Side Dishes
Eggs
Vegetables
Quick
Vegetarian
Salads

Appears in Cook's Illustrated May/June 1995

This salad makes an excellent warm weather main course.

SERVES 4

TIME 25 minutes

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