Raw Mustard Greens Salad With Gruyère And Anchovy Croutons

• 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 Gruyere 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

1. Preheat oven to 375u0b0F. 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.
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.
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.

anchovy, garlic, extravirgin olive oil, country bread, gruyuere cheese, vegetable oil spray, mustard greens, lemon juice

Taken from www.epicurious.com/recipes/food/views/raw-mustard-greens-salad-with-gruyere-and-anchovy-croutons-362952 (may not work)