Raw Mustard Greens Salad With Gruyère And Anchovy Croutons

  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)

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