Thick and eggy with a browned cheesy top, this Dutch baby (as well as the dressing for the arugula salad on top) comes together entirely in the blender
Category: not set
Cuisine: not set
1 cups all-purpose flour
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt divided
Freshly ground black pepper
5 large eggs room temperature
1 cups milk room temperature
4 Tbsp. unsalted butter
6 oz. sharp cheddar coarsely grated
1 oz. Parmesan finely grated
1 garlic clove finely grated
2 cups (packed) mixed tender herbs (such as parsley cilantro, mint, and/or chives)
3 Tbsp. extra-virgin olive oil
3 Tbsp. fresh lemon juice
3 cups trimmed arugula
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