Worth a trip

Raw Mustard Greens Salad with Gruyère and Anchovy Croutons

Name: Raw Mustard Greens Salad with Gruyère and Anchovy Croutons
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

A small grocery run gets this on the table.

Ingredients

Steps

Match

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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions