From “Cook this Now,” by Melissa Clark (Hyperion). The author writes, “If you can’t get baby — or at least teenage — mustard greens, don’t substitute the full- grown leaves, which are usually too bitter. Instead, use an Asian greens salad mix or substitute arugula. Serves 4.
Ingredients
2 fat garlic cloves, finely chopped
1/8 teaspoon plus 1 pinch kosher salt, more to taste
1/3 cup extra virgin olive oil
4 anchovy fillets, finely chopped
1/4 teaspoon freshly ground black pepper
5 ounces crusty bread, cut into 3/4-inch cubes (about 3 cups)
1/4 pound Gruyère cheese, grated (about 1 cup)
5 ounces mustard greens, preferably baby greens (about 6 cups loosely packed)
4 teaspoons freshly queezed lemon juice
Directions
Preheat the oven to 375 degrees. With a mortar and pestle or using the side of a knife, mash the garlic with a pinch of salt. Transfer to a small bowl. Whisk in the oil, anchovies, 1/8 teaspoon salt, and pepper.
Spread the bread cubes onto a large baking sheet. Drizzle with 2 tablespoons of the anchovy mixture and toss well. Scatter half of the cheese over the bread. Bake, tossing occasionally, until the croutons are golden and crisp, about 20 minutes.
While the croutons bake, remove the center ribs from the mustard greens if they are tough (nibble one to see). Slice the greens into 1/2-inch strips. Transfer to a large bowl.
Whisk the lemon juice into the remaining anchovy oil. Pour the remaining vinaigrette over the greens, and toss to combine. Add the croutons and remaining cheese to the salad; toss gently. Taste and adjust the seasonings, if necessary.
