Raw Mustard Greens Salad with Gruyère and Anchovy Croutons |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Peppery, uncooked mustard greens make a great base for this modern-day Caesar salad. Cook up any leftover greens and use them in an omelet. Ingredients:
5 anchovy fillets, finely chopped |
3 garlic cloves, pressed |
1/2 cup extra-virgin olive oil |
3 cups 3/4-inch cubes crustless country bread |
1 cup (packed) coarsely grated gruyère cheese (about 4 ounces), divided |
nonstick vegetable oil spray |
1 bunch mustard greens (about 12 ounces), center rib and stem cut from each leaf, leaves cut crosswise into 1/2-inch-wide strips |
5 teaspoons (or more) fresh lemon juice |
Directions:
1. Preheat oven to 375°F. Combine anchovies and garlic in small bowl. Gradually whisk in oil. Place bread cubes in medium bowl. Drizzle 2 tablespoons anchovy oil over, tossing to coat. Sprinkle bread with salt, pepper, and half of cheese; toss to coat.
2. Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, stirring occasionally, about 20 minutes. Set aside.
3. Measure 8 cups (loosely packed) mustard greens and place in large bowl (reserve any remaining greens for another use). Add croutons and remaining cheese to bowl. Whisk 5 teaspoons lemon juice into remaining anchovy oil; season dressing with salt, pepper, and more lemon juice, if desired. Add dressing to salad; toss to coat.
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