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Raw Mustard Greens Salad with Gruyère and Anchovy Croutons

4.6

(11)

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Raw Mustard Greens Salad with Gruyère and Anchovy CroutonsGentl & Hyers

  • Active Time

    20 minutes

  • Total Time

    40 minutes (includes baking time)

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.

Ingredients

Makes 6 servings

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.

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Reviews (11)

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  • Why all of a sudden all the 'artsy' photos E is now choosing to use - where the dish you want to make is 1/4 shown or pic. is taken so close you cannot tell what is what...don't appreciate this new direction. Gave 1 fork as I had to give something to write my comment

    • charmianentine

    • Niagara on the lake, Ontario

    • 7/1/2016

  • Excellent! Planning to make this again for our Pre-Thanksgiving Dinner on Wednesday.

    • tedabbott

    • Rockmart, GA

    • 11/24/2013

  • This is delicious! Cooked for 6 people and everyone wanted seconds. it is on my short list for salads from here on out. Also- since I had pecorino romano cheese on hand, I substituted it for the gruyere. It was great!

    • kellydallas

    • Dallas, TX

    • 7/29/2012

  • Great Salad! Made last night for 7 people and it was very well received. I let the salad sit for 15 minutes to take a bit of the bite out of the mustard greens. Really tasty. I would definitely make again.

    • Azion264

    • Brooklyn, NY

    • 1/2/2012

  • Sounds like a strange combo of flavors, but it is awesome!! The anchovy flavor is not at all overwhelming. What a delicious way to eat mustard greens. Trust me - try this recipe!

    • kascali

    • San Francisco

    • 10/9/2011

  • Agree with other reviewers - this is awesome. Kind of like a caeser salad, only way better. We got mustard greens in our CSA bag and had no idea what to do with them. Happened to have leftover anchovies from a dip recipe. It all came together with this recipe, and it was easily my biggest surprise hit of the year. Didn't change a thing about it and it was the dish everyone went back to for seconds (and thirds).

    • jenniferzorn

    • Cleveland

    • 7/18/2011

  • This salad is nothing short of amazing! I've always been skeptical about mustard greens, but on a whim decided to give this a go. Made exactly according to recipe. We couldn't get over how all the flavors came together in such a refreshing way. Ultra-skeptical husband devoured his portion. Will definitely make again.

    • KateCinOH

    • 1/27/2011

  • I changed the bread to dark rye, added julienned ham and diced hard cooked eggs. Have a new luncheon salad.

    • catz37

    • Grand Rapid, MI

    • 1/17/2011

  • This recipe is amazing and simple to make. The Gruyere really balances out the bitterness of the mustard greens. Another great way to add those leafy greens to your diet!

    • ktkittia

    • austin, tx

    • 1/17/2011

  • It looks delicious and healthy, especially after the winter holidays. I don't know whether you are a fan of brown rice but I just found a good salad recipe. You can check it out. http://www.fourgreensteps.com/community/recipes/salads/brown-rice-salad-with-orange-chipotle-vinaigrette

    • sephiroth

    • 1/17/2011

  • being from the South, we cook our greens to death the way our grandmothers taught us. Eating greens raw is a wonderful addition to anyone's repertoire of salad greens. Anchovy and lemon really balance the greens. This is just delightful.

    • UrbanCleaver

    • Atlanta, GA

    • 1/13/2011

TagsSaladAnchovyFishSeafoodGruyèreCheeseDairyMustard GreensLeafy GreensVegetableSideDinnerNut FreeOven BakeSpringFallBon Appétit

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