Saturday, April 21, 2012

Mustard Greens Salad with Anchovy Croutons and Gruyere Cheese

Making your own croutons does add a bit of extra time and effort to this salad, but the results are well worth it. This is a very flavourful salad with lots of assertive ingredients. I fear I may be becoming an anchovy fan.

Mustard Greens Salad with Anchovy Croutons and Gruyere Cheese (from Cook This Now)

2 garlic cloves, finely chopped
1/8 tsp plus 1 pinch kosher salt
1/3 cup olive oil
4 anchovy fillets, finely chopped
1/4 tsp black pepper
140g crusty bread, cut into 3/4" cubes (3 cups)
110g Gruyere cheese, grated (1 cup) and divided
140g mustard greens, preferably baby (6 cups)
4 tsp lemon juice

1. Preheat oven to 375F.
2. Mash garlic with a pinch of salt. Transfer to a small bowl and whisk in oil, anchovies, 1/8 tsp salt, and pepper.
3. Spread bread cubes on large baking sheet. Drizzle with 2 tbsp anchovy mixture and toss well.
4. Scatter half of cheese over bread. Bake, tossing occasionally, until golden and crisp, 20 minutes.
5. Remove center ribs from mustard greens if needed and slice into 1/2" strips. Transfer to large bowl.
6. Whisk lemon juice into anchovy oil and pour on greens. Toss to combine.
7. Add croutons and remaining cheese to greens and toss.

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