- 2 cups 1/3-in. cubes light caraway rye bread*
- 1/4 cup extra-virgin olive oil, divided
- 1 teaspoon caraway seeds
- 1/2 cup diced pancetta
- 1/2 cup chopped bread-and-butter pickles, divided
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon pepper
- 1 large raw egg yolk* or 2 tbsp. pasteurized egg whites
- 2 qts. loosely packed baby mustard greens (regular, mizuna, or a mix), any tough stems and ribs removed
- 1 cup (2 oz.) shaved dry jack cheese (use a cheese plane or vegetable peeler)
- calories 245
- caloriesfromfat 64 %
- protein 10 g
- fat 18 g
- satfat 4.5 g
- carbohydrate 13 g
- fiber 0.8 g
- sodium 385 mg
- cholesterol 56 mg
How to Make It
Preheat oven to 375°. In an 8- or 9-in. square pan, toss bread with 1 tbsp. oil to coat. Bake, stirring once, until golden and crisp, 15 to 20 minutes.
Meanwhile, toast caraway seeds in a large frying pan over medium heat until fragrant, 3 to 4 minutes. Pour into a food processor and set aside.
Cook pancetta in frying pan over medium heat, stirring occasionally, until browned, 5 to 10 minutes. Let cool in pan to room temperature.
In food processor, whirl caraway seeds 1 minute to break up a bit. Add remaining 3 tbsp. oil with 1/4 cup pickles, the vinegar, and pepper and whirl until blended. Add egg yolk; whirl until creamy and a little frothy, 30 to 60 seconds. Scrape dressing into pan of pancetta and stir to loosen browned bits.
In a salad bowl, toss mustard greens with remaining pickles and half the dressing. Add croutons and cheese and toss again. Serve with more dressing on the side.
*Dense, artisan-style bread is especially good here. If you're worried about the risk of salmonella from consuming raw eggs, use pasteurized egg whites, available at well-stocked grocery stores.