Mustard Greens with White Wine Vinaigrette and Homemade Croutons

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Love Kale salad? Then you will love this mustard greens and Kale version with the BEST croutons ever!!!

Prep Time30

Cook Time20

Total Time50

Course: Salad

Cuisine: American

Servings: - 6 servings

Calories: 438kcal

1 bunch washed mustard greens stem and center ribs removed and leaves torn into 1 ½ inch pieces
1 bunch lacinato kale stem and center ribs removed and leaves torn into 1 ½ inch pieces
1 cup shredded gruyere or parmesan cheese
1 baguette cut into 1 inch cubes
For vinaigrette:
3 Tbsp. white wine vinegar
3 garlic cloves minced
¼ tsp. anchovy paste
5 Tbsp. extra virgin olive oil
salt and freshly ground pepper

In a small bowl, combine the anchovy paste, white wine vinegar and with a large pinch of salt and pepper. Whisk to combine. While whisking, slowly drizzle in the olive oil. Taste and adjust seasonings. Set aside to make the croutons.
While whisking, slowly drizzle in the olive oil. Taste and adjust seasonings. Set aside to make the croutons.

Pre heat the oven to 400 degrees.
Cut the baguette into 1 ½ inch size cubes.
Spray a sheet pan with cooking spray.
Add the bread cubes to the sheet pan.
Drizzle 3 Tablespoons of the vinaigrette over the bread cubes and toss to coat.
Season with salt and pepper.
Bake for 15 minutes and then stir the croutons.
Bake for an additional 10 minutes or until the croutons are golden brown and crunchy.
Remove from the oven and let cool.

Stir the garlic into the vinaigrette.
In a large bowl combine the mustard greens and kale. Drizzle 3 Tbsp. of the dressing over.
Toss the greens and taste. Add more dressing if needed and season with salt and pepper.
Add the cheese and the 3 cups of the croutons (you will probably have extra croutons left). Toss again.
Divide salad among plates and serve.

ANCHOVY PASTE: can be found in most large grocery stores. If you can't find the paste, just use canned anchovies and mash well with a fork! Store the extras in a covered container in the refrigerator.
CROUTONS: If you'd like a more garlicky flavor for the croutons, add a large pinch of garlic powder to the 3 Tbsp. of dressing that you drizzle over the croutons.
MAKING AHEAD:The croutons and the dressing can be made up to two days in advance. Refrigerate the dressing and store the croutons in an airtight container.
DRESSING THE SALAD:You can dress the salad up to a ½ hour before serving! If dressing ahead of time, add the croutons just before serving so they stay crisp!