Raw Mustard Greens Salad with Gruyère and Anchovy Croutons

Ingredients for Raw Mustard Greens Salad with Gruyère and Anchovy Croutons

• 5 anchovy fillets, finely chopped

• 3 spicchi d'aglio, schiacciati

• 120ml olio extravergine di oliva

• 725ml 3/4-inch cubes crustless country bread

• 120g (packed) coarsely grated Gruyère cheese (about 110g ), divided

• Nonstick vegetable oil spray

• 1 bunch mustard greens (about 350g ), centre rib and stem cut from each leaf, leaves cut crosswise into 1/2-inch-wide strips

• 25ml (or more) fresh lemon juice

Preheat oven to 191°C. 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.

Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, stirring occasionally, about 20 minutes. Set aside.

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 25ml lemon juice into remaining anchovy oil; season dressing with salt, pepper, and more lemon juice, if desired. Add dressing to salad; toss to coat.

Avvertenza

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