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

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Appears in Cook's Illustrated May/June 1995

SERVES4

TIME25 minutes

WHY THIS RECIPE WORKS

We wanted to develop flavorful salad recipes using spring’s tender young vegetables. Adding hard-boiled eggs to this arugula salad gave it some richness without weighing it down.

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