Raw Mustard Greens Salad with Gruyre and Anchovy Croutons

Ingredients

• Lemon juice

  Raw

  5 tsp or 25g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• White bread

  Commercially prepared (includes soft bread crumbs)

  3 cup, cubes or 105g

• Garlic

  Raw

  3 clove or 9g

• Anchovy

  Fish, european, canned in oil, drained solids

  2 ½ oz, boneless or 71g

• Gruyere cheese

  1 cup, shredded or 108g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Mustard greens

  Raw

  12 oz or 340g

Directions

1. Chop bread into small cubes, discarding crust. Finely chop anchovy fillets (about 5). Remove center rib and stem from mustard green leaves. Cut each leave crosswise into 1/2-inch wide strips.
2. Preheat oven to 375F. 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.
3. Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, stirring occasionally, about 20 minutes. Set aside.
4. 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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