You'll need 2 1/2 cups of large-dice crusty bread for this salad. Raw, peppery mustard greens are tossed with cheese, croutons, and pears in a garlic-anchovy dressing. You make the croutons by sauteeing them in olive oil with salt and pepper to coat the cubes. Then you bake them in the oven at 425 degrees F. Be careful. They could burn fast. With the sweet, crisp Anjou pear, creamy Gruyere cheese, crunchy sliced almonds and these homemade croutons, you'll have an amazing salad. Oh yeah, you make an anchovy-garlic paste and mix it with oil and vinegar. That's a dressing with a wallop of flavor.
Mustard greens are the peppery, leafy tops of the mustard plant, and they’re usually served cooked. In this salad, we serve them raw so they retain their pungent bite.... Read More