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Mustard green salad

Mustard green salad
Aubrie Pick / Clarkson Potter/Publishers
Total time: 30 minutes | Serves 4 to 6
  • 3 thick slices crusty whole-wheat bread, cut into 1-inch pieces
  • ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
  • Kosher salt
  • 2 bunches mild mustard greens (purple mustards are best)
  • 1 small shallot, finely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • ½ cup pecan halves, toasted

Step 1Heat the oven to 400 degrees.

Step 2On a large baking sheet, spread the bread pieces and drizzle over 2 tablespoons olive oil. Toss well. Add a generous sprinkle of salt and bake, tossing once, until golden and crunchy, 10 to 12 minutes. Cool to room temperature.

Step 3Meanwhile, trim the bottom 1 inch from the mustard green stems, stack the greens, tightly roll them into a cylinder, and slice them across the stems into thin ribbons. You should have about 8 cups.

Step 4In a large bowl, combine the remaining olive oil with the shallot, lemon juice, honey and ¼- to 1/2-teaspoon salt and whisk well. Add the greens, toss well, and season with more salt to taste. Top with croutons and pecans and serve immediately.

Note: Adapted from a recipe in “Eat a Little Better: Great Flavor, Good Health, Better World” by Sam Kass.


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