Best Raw Mustard Greens Salad With Gruyère And Anchovy Croutons Recipes

Mustard Greens Salad with Anchovy Croutons image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 7

1/4 cup plus 3 tablespoons extra-virgin olive oil
3 oil-packed anchovies, chopped
2 garlic cloves, minced
4 slices (1/4-inch-thick) rustic bread, each sliced into 3 or 4 strips
6 cups mustard greens, stems removed, torn into 2-inch pieces
3 tablespoons fresh lemon juice
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 400 degrees. Heat 1/4 cup plus 2 tablespoons oil in a small saucepan over low heat. Cook anchovies and garlic until anchovies are broken up and garlic is pale golden, 12 to 15 minutes. Pour mixture into a large bowl.
Meanwhile, toast bread on a rimmed baking sheet until golden brown, 8 to 10 minutes. Add to bowl with anchovy oil, and toss to coat.
Add mustard greens, lemon juice, and remaining tablespoon oil to bowl, and toss to coat. Season with salt and pepper. Let stand for 5 minutes before serving.

Raw Mustard Greens Salad with Gruyère and Anchovy Croutons image

Provided by Melissa Clark

Yield Makes 6 servings

Number Of Ingredients 8

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

Steps:

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.