Raw Mustard Greens Salad with Gruyère and Anchovy Croutons - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Melissa Clark
Peppery, uncooked mustard greens make a great base for this modern-day Caesar salad. Cook up any leftover greens and use them in an omelet.
Ingredients
- 5 anchovy fillets, finely chopped
- 3 garlic cloves, pressed
- 1/2 cup extra-virgin olive oil
- 3 cups 3/4-inch cubes crustless country bread
- 1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces), divided
- Nonstick vegetable oil spray
- 1 bunch mustard greens (about 12 ounces), center rib and stem cut from each leaf, leaves cut crosswise into 1/2-inch-wide strips
- 5 teaspoons (or more) fresh lemon juice
Instructions
- 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.
Stop Second-Guessing Every Meal
Get Your Personal Guide - $9Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment