Mustard green salad

Time30 minutes
YieldsServes 4 to 6

Heat the oven to 400 degrees.


On 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.


Meanwhile, 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.


In 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.

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