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Mustard green salad

Time 30 minutes
Yields Serves 4 to 6
Mustard green salad
1

Heat the oven to 400 degrees.

2

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.

3

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.

4

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.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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