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. Trim crusts from the bread if desired and cut into small cubes. Finely chop the anchovy fillets. Remove tough center ribs from the mustard greens, then slice the leaves crosswise into 1/2-inch strips.
2. Preheat the oven to 375°. In a small bowl, mash the anchovies with the garlic, then gradually whisk in the olive oil to form an anchovy-garlic oil. In a medium bowl, toss the bread cubes with 2 tablespoons of this oil, salt, pepper, and half of the cheese until evenly coated.
3. Lightly grease a rimmed baking sheet with the vegetable oil (or use nonstick spray). Spread the coated bread in an even layer and bake, stirring once or twice, until crisp and golden, about 20 minutes. Let cool.
4. Place about 8 cups loosely packed mustard greens in a large bowl. Add the croutons and remaining cheese. Whisk the lemon juice into the remaining anchovy-garlic oil; season with salt and pepper. Drizzle over the salad and toss to coat.