6 Servings 20 min Cook
5 Tsp Lemon Juice
1/2 Cup Olive Oil
3 Cup, cubes White Bread
3 Clove Garlic
2 1/2 Oz, boneless Anchovy
1 Cup, shredded Gruyere Cheese
1 Tbsp Vegetable Oil
3 1/3 Grams Mustard Greens
Chop bread into small cubes, discarding crust.
Finely chop anchovy fillets (about 5).
Remove center rib and stem from mustard green leaves.
Cut each leave crosswise into 1/2-inch wide strips.
Preheat oven to 375F.
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.
