Arugula Salad with Garlic Croutons, Gruyere and Eggs Recipe

Name: Arugula Salad with Garlic Croutons, Gruyere and Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices sourdough bread thin slices, cut from large round loaf; 1 tablespoon olive oil, extra-virgin; 1 clove garlic or 2 small ones; 1/4 teaspoon salt or to taste; 1 1/2 tablespoons white wine vinegar or sherry vinegar; 4 tablespoons olive oil, extra-virgin; 5 ounces arugula (roquette) washed thoroughly, and dried, about 5 cups; 1 x black pepper freshly ground; 2 large egg, hard-boiled peeled and quartered; 4 ounces gruyere cheese thin shavings, or use swiss or even cheddar

Servings: persons

2 slices sourdough bread thin slices, cut from large round loaf
1 tablespoon olive oil, extra-virgin
1 clove garlic or 2 small ones
1/4 teaspoon salt or to taste
1 1/2 tablespoons white wine vinegar or sherry vinegar
4 tablespoons olive oil, extra-virgin
5 ounces arugula (roquette) washed thoroughly, and dried, about 5 cups
1 x black pepper freshly ground
2 large egg, hard-boiled peeled and quartered
4 ounces gruyere cheese thin shavings, or use swiss or even cheddar

1
Dandelion greens or mixed greens can be used in place of the arugula.
2
Hard boil the eggs in advance.
3
See link at the bottom of this recipe for instructions on perfectly cooked and perfect peeling of the hard boiled eggs.
4
Position oven rack to highest position and heat broiler.
5
Brush bread with 1 tablespoon of the olive oil.
6
Broil watching constantly, turning once until toasted on both sides.
7
Rub the toasted bread with garlic.
8
Break into large pieces to make the croutons.
9
Mash the garlic with 1/4 teaspoon salt in small bowl until smooth.
10
Whisk in vinegar, then whisk in the remaining olive oil adding slowly in a thin stream.
11
Finally whisk in the finely diced shallots.
12
Heat the vinaigrette in a small saucepan until hot (do not overheat).
13
Pour hot dressing over the arugula in large serving bowl, toss lightly to evenly coat.
14
Add croutons and plenty of pepper, toss again.
15
To serve, place 1/4 of the greens and croutons on serving plates or salad bowls.
16
Top with the egg quarters and cheese shavings.
17
Serve immediately.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 slices sourdough bread thin slices, cut from large round loaf, 1 tablespoon olive oil, extra-virgin, 1 clove garlic or 2 small ones, 1/4 teaspoon salt or to taste, and more.

Yes, Arugula Salad with Garlic Croutons, Gruyere and Eggs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula Salad with Garlic Croutons, Gruyere and Eggs

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