Mustard, Caraway, And Rye Salad

• 2 cups 1/3-in. cubes light caraway rye bread*
• 1/4 cup extra-virgin olive oil, divided
• 1 teaspoon caraway seeds
• 1/2 cup diced pancetta
• 1/2 cup chopped bread-and-butter pickles, divided
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon pepper
• 1 large raw egg yolk* or 2 tbsp. pasteurized egg whites
• 2 qts. loosely packed baby mustard greens (regular, mizuna, or a mix), any tough stems and ribs removed
• 1 cup (2 oz.) shaved dry jack cheese (use a cheese plane or vegetable peeler)

1. Preheat oven to 375u0b0. In an 8- or 9-in. square pan, toss bread with 1 tbsp. oil to coat. Bake, stirring once, until golden and crisp, 15 to 20 minutes.
2. Meanwhile, toast caraway seeds in a large frying pan over medium heat until fragrant, 3 to 4 minutes. Pour into a food processor and set aside.
3. Cook pancetta in frying pan over medium heat, stirring occasionally, until browned, 5 to 10 minutes. Let cool in pan to room temperature.
4. In food processor, whirl caraway seeds 1 minute to break up a bit. Add remaining 3 tbsp. oil with 1/4 cup pickles, the vinegar, and pepper and whirl until blended. Add egg yolk; whirl until creamy and a little frothy, 30 to 60 seconds. Scrape dressing into pan of pan-cetta and stir to loosen browned bits.
5. In a salad bowl, toss mustard greens with remaining pickles and half the dressing. Add croutons and cheese and toss again. Serve with more dressing on the side.
6. *Dense, artisan-style bread is especially good here. If you're worried about the risk of salmonella from consuming raw eggs, use pasteurized egg whites, available at well-stocked grocery stores.

bread, extravirgin olive oil, caraway seeds, pancetta, bread, apple cider vinegar, pepper, egg yolk, regular, jack cheese

Taken from www.myrecipes.com/recipe/mustard-caraway-rye-salad (may not work)