Raw Mustard Greens Salad with Gruyre and Anchovy Croutons

Ingredients

• Lemon juice

  Raw

  5 tsp or 25g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Whole-wheat bread

  Commercially prepared

  4 slice or 112g

• Garlic

  Raw

  3 clove or 9g

• Anchovy

  Fish, european, canned in oil, drained solids

  2 ½ oz, boneless or 71g

• Gruyere cheese

  1 cup, shredded or 108g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Mustard greens

  Raw

  12 oz or 340g

Directions

1. Chop the bread into small cubes, discarding the crust. Finely chop the anchovy fillets (about 5). Remove the center rib and stem from the mustard green leaves and cut each leaf crosswise into 1/2-inch wide strips.
2. Preheat the oven to 375°F. Combine the anchovies and garlic in a small bowl. Gradually whisk in the oil. Place the bread cubes in a medium bowl and drizzle with 2 tablespoons of the anchovy oil, tossing to coat. Sprinkle with salt, pepper, and half of the cheese; toss to coat.
3. Spray a rimmed baking sheet with nonstick spray. Scatter the bread cubes on the sheet and bake the croutons until crisp and golden, stirring occasionally, about 20 minutes. Set aside.
4. Measure 8 cups of loosely packed mustard greens and place in a large bowl, reserving any remaining greens for another use. Add the croutons and remaining cheese to the bowl. Whisk 5 teaspoons of lemon juice into the remaining anchovy oil; season the dressing with salt, pepper, and more lemon juice, if desired. Add the dressing to the salad and toss to coat.