Arugula Salad with Garlic Croutons, Gruyère, and Hard-Boiled Eggs | America's Test Kitchen

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