Sunday, January 8, 2012

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 Gruy√®re 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.


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