Raw Mustard Greens Salad With Gruyère And Anchovy Croutons
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
49
Sourness
38
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil5 tsps
Lemon Juice (or more fresh)Directions:
1
Preheat oven to 375°F
2
Combine anchovies and garlic in small bowl
3
Gradually whisk in oil
4
Place bread cubes in medium bowl
5
Drizzle 2 tablespoons anchovy oil over, tossing to coat
6
Sprinkle bread with salt, pepper, and half of cheese; toss to coat
7
Spray rimmed baking sheet with nonstick spray
8
Scatter bread on sheet
9
Bake croutons until crisp and golden, stirring occasionally, about 20 minutes
10
Set aside
11
Measure 8 cups (loosely packed) mustard greens and place in large bowl (reserve any remaining greens for another use)
12
Add croutons and remaining cheese to bowl
13
Whisk 5 teaspoons lemon juice into remaining anchovy oil; season dressing with salt, pepper, and more lemon juice, if desired
14
Add dressing to salad; toss to coat
15
Preheat oven to 375°F
16
Combine anchovies and garlic in small bowl
17
Gradually whisk in oil
18
Place bread cubes in medium bowl
19
Drizzle 2 tablespoons anchovy oil over, tossing to coat
20
Sprinkle bread with salt, pepper, and half of cheese; toss to coat
21
Spray rimmed baking sheet with nonstick spray
22
Scatter bread on sheet
23
Bake croutons until crisp and golden, stirring occasionally, about 20 minutes
24
Set aside
25
Measure 8 cups (loosely packed) mustard greens and place in large bowl (reserve any remaining greens for another use)
26
Add croutons and remaining cheese to bowl
27
Whisk 5 teaspoons lemon juice into remaining anchovy oil; season dressing with salt, pepper, and more lemon juice, if desired
28
Add dressing to salad; toss to coat