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Ingredientes
- 2 slc Sourdough bread, thin, cut from large round loaf
- 7 Tbsp. Extra virgin olive oil
- 1 lrg Clove garlic Salt
- 1 1/2 Tbsp. Sherry vinegar
- 1 lrg Shallot, chopped
- 1/2 lb Arugula, stemmed,washed,dry (about 6 c.) Grnd black pepper
- 2 x Hard-boiled Large eggs, peeled & quartered
- 12 x Thin shaving Gruyere cheese
Direcciones
- Arugula Salad with Garlic Croutons ,Gruyere, and Hard-Boiled Large eggs
- 1. Adjust oven rack to highest position and heat broiler. Brush bread with about 2 Tbsp. of the oil-, broil bread, turning once, till toasted on both sides. Rub toasted bread with garlic, then break each piece into
- large pcs to make croutons.
- 2. Mash the same garlic clove with 1/4 tsp. salt in small bowl till
- smooth-, whisk in vinegar, then remaining oil, and finally shallots.
- 3. Heat this vinaigrette in small saucepan till warm. Pour warm dressing over greens in large serving bowl-, toss lightly to coat. Add in croutons and plenty of pepper-, toss again. Arrange egg quarters and cheese shavings over greens and serve immediately.
- Nationality: USA Course: salad Season: spring Method: combined
- Start to Finish 45 min Preparation 20 min Attention 15 min Finishing a minute or possibly less
- NOTES : Dandelion greens, also available in early spring, can be substituted for the arugula in this recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 4 servings | |
| Calories 348 | |
| Calories from Fat 238 | 68% |
| Total Fat 26.93g | 34% |
| Saturated Fat 4.21g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 257mg | 11% |
| Potassium 202mg | 6% |
| Total Carbs 19.72g | 5% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.95g | 1% |
| Protein 7.81g | 12% |
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