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Bon Appétit

Raw Mustard Greens Salad with Gruyère and Anchovy Croutons

By Melissa Clark

4.6

(12)

Image may contain Plant Food Produce Vegetable and Seasoning
Raw Mustard Greens Salad with Gruyère and Anchovy CroutonsGentl & Hyers

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.

Recipe information

  • Total Time

    40 minutes (includes baking time)

  • Yield

    Makes 6 servings

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

Preparation

  1. Step 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.

    Step 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.

    Step 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.

TagsSaladAnchovyFishSeafoodGruyèreCheeseDairyMustard GreensLeafy GreensVegetableSideDinnerNut FreeOven BakeSpringFallBon Appétit

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