Raw Mustard Greens Salad With Gruyère And Anchovy Croutons Recipes
RAW MUSTARD GREENS SALAD WITH GRUYèRE AND ANCHOVY CROUTONS
Provided by Melissa Clark
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. 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.
GREEN GARLIC CAESAR SALAD WITH ANCHOVY CROUTONS
Provided by Melissa Clark
Categories dinner, weekday, salads and dressings
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Make croutons: Heat 3 tablespoons oil in a large skillet over medium heat. Add half the anchovies and cook, stirring, until they melt into oil, about 2 minutes. Stir in half the garlic and cook, stirring, until fragrant, about one minute. Add bread cubes, salt and 1/4 teaspoon pepper. Toast, tossing frequently, until croutons are golden and crisp, 3 to 5 minutes.
- Make dressing: In medium bowl, whisk together remaining garlic and anchovies, plus lemon juice, mustard, Worcestershire and remaining pepper. Slowly whisk in remaining olive oil.
- Bring a small saucepan of water to a boil. Lower eggs into pan. For nearly raw eggs cook for 90 seconds; for soft boiled, cook for 4 minutes. Rinse eggs under cold water until cool enough to handle.
- Combine lettuce, cheese and croutons in a large bowl. Add vinaigrette and toss well. Crack eggs into salad, scooping out any whites clinging to shell and toss once more. Add salt to taste.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 27 grams, Carbohydrate 26 grams, Fat 37 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 801 milligrams, Sugar 5 grams, TransFat 0 grams
MUSTARD GREENS SALAD WITH ANCHOVY CROUTONS
Because mustard greens are on the cusp of chewy, it's a good idea to let the salad stand for a few minutes once you've tossed everything together. This will give the leaves a chance to soften.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Heat 1/4 cup plus 2 tablespoons oil in a small saucepan over low heat. Cook anchovies and garlic until anchovies are broken up and garlic is pale golden, 12 to 15 minutes. Pour mixture into a large bowl.
- Meanwhile, toast bread on a rimmed baking sheet until golden brown, 8 to 10 minutes. Add to bowl with anchovy oil, and toss to coat.
- Add mustard greens, lemon juice, and remaining tablespoon oil to bowl, and toss to coat. Season with salt and pepper. Let stand for 5 minutes before serving.
GREEN SALAD WITH CROUTONS
Provided by Jacques Pepin
Categories easy, quick, salads and dressings
Time 20m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees.
- Place bread cubes in a bowl; sprinkle the tablespoon of oil over them. Toss gently. Arrange cubes on cookie sheet, and bake for 12 to 14 minutes, until nicely browned.
- In a large serving bowl, mix the mustard, garlic, salt, pepper and vinegar. Stir in the 4 tablespoons of oil.
- To serve, add the endive to the dressing. Toss thoroughly, and divide among 6 plates. Top with croutons.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 119 milligrams, Sugar 1 gram, TransFat 0 grams
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- 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.
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