Raw mustard greens salad

Turns out those bags of chard my mom gave me contained some mustard greens as well. I love making salads out of raw winter greens, and admittedly, these particular mustard greens were a bit old and peppery. But hey, ramp up the lemon juice and cheese in this recipe, otherwise just get younger and fresher greens.

From Bon Appetit, reprinted here:

• 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

• 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. 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 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.