Mustard Greens Salad with Anchovy Dressing Recipe

Name: Mustard Greens Salad with Anchovy Dressing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 anchovy fillets, finely chopped; 1 medium garlic clove, finely chopped; 2 tablespoons white wine vinegar; Kosher salt; Freshly ground black pepper; 1/4 cup plus 2 tablespoons olive oil; 2 1/2 cups large-dice crusty bread; 1 bunch mustard greens (about 10 to 12 ounces); 1 medium crisp pear, such as Anjou; 1 cup shredded Gruyere cheese (about 2 1/2 ounces); 3/4 cup sliced almonds, toasted

Servings: persons

2 anchovy fillets, finely chopped
1 medium garlic clove, finely chopped
2 tablespoons white wine vinegar
Kosher salt
Freshly ground black pepper
1/4 cup plus 2 tablespoons olive oil
2 1/2 cups large-dice crusty bread
1 bunch mustard greens (about 10 to 12 ounces)
1 medium crisp pear, such as Anjou
1 cup shredded Gruyere cheese (about 2 1/2 ounces)
3/4 cup sliced almonds, toasted

1
Heat the oven to 425 degrees F and arrange a rack in the middle.
2
While its heating, make the dressing.
3
Place the anchovies and garlic on a cutting board.
4
Make a paste by pressing down on the blade of a chefs knife and dragging the side of it across the garlic and anchovies at a 15-degree angle, alternating between smashing them together and chopping the mixture, until a fine paste forms.
5
Transfer the paste to a large, nonreactive bowl, add the vinegar, season with salt and pepper, and whisk to combine.
6
While whisking continuously, add 1/4 cup of the oil in a slow, steady stream until its fully incorporated; set aside.
7
When the oven is ready, heat the remaining 2 tablespoons of oil in a large oven-safe frying pan over medium-high heat until shimmering.
8
Add the bread, season with salt and pepper, and stir to coat in the oil.
9
Transfer the pan to the oven and bake for 5 minutes.
10
Stir the croutons and bake until crispy and golden brown, about 5 minutes more.
11
Remove the pan from the oven and set aside.
12
Cut out the tough stems from the mustard greens and discard.
13
Arrange the leaves in stacks, slice in half lengthwise, and then cut crosswise into 1/2-inch pieces.
14
Wash and dry the greens; set aside.
15
Core the pear and cut it into thin slices.
16
Whisk the dressing to recombine, add the mustard greens, and toss to coat.
17
Add the pear, cheese, almonds, and croutons and toss to combine.
18
Serve immediately.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 anchovy fillets, finely chopped, 1 medium garlic clove, finely chopped, 2 tablespoons white wine vinegar, Kosher salt, and more.

Yes, Mustard Greens Salad with Anchovy Dressing Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!