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Raw Mustard Greens Salad with Gruyère and Anchovy Croutons

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant mustard greens salad offers a sophisticated balance of peppery leaves and rich, savoury toppings. The sharp, slightly bitter notes of the raw greens are expertly tempered by a bright lemon dressing and the nutty depth of grated Gruyère. It is a texturally diverse dish that brings a fresh, contemporary edge to your table, making it a standout choice for those seeking a lighter course with a punchy flavour profile.

Ideal as a refined starter or a light lunch, this recipe elevates the humble salad with homemade anchovy and garlic croutons. These golden morsels add a satisfying crunch and a salty umami kick that perfectly complements the cheese. It is a simple yet impressive way to use seasonal greens, offering a nutritious and flavour-packed alternative to more traditional salad leaves.

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Ingredients for Raw Mustard Greens Salad with Gruyère and Anchovy Croutons

  • 5 anchovy fillets, finely chopped

  • 3 garlic cloves, pressed

  • 120ml extra-virgin olive oil

  • 725ml 3/4-inch cubes crustless country bread

  • 120g (packed) coarsely grated Gruyère cheese (about 110g ), divided

  • Nonstick vegetable oil spray

  • 1 bunch mustard greens (about 350g ), centre rib and stem cut from each leaf, leaves cut crosswise into 1/2-inch-wide strips

  • 25ml (or more) fresh lemon juice

How to make Raw Mustard Greens Salad with Gruyère and Anchovy Croutons

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Preheat oven to 191°C. Combine anchovies and garlic in small bowl. Gradually whisk in oil. Place bread cubes in medium bowl. Drizzle 2 tablespoons anchovy oil over, tossing to coat. Sprinkle bread with salt, pepper, and half of cheese; toss to coat.

Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, stirring occasionally, about 20 minutes. Set aside.

Measure 8 cups (loosely packed) mustard greens and place in large bowl (reserve any remaining greens for another use). Add croutons and remaining cheese to bowl. Whisk 25ml lemon juice into remaining anchovy oil; season dressing with salt, pepper, and more lemon juice, if desired. Add dressing to salad; toss to coat.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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