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Mustard, Caraway, and Rye Salad

Photo: Erin Kunkel; Styling: Kevin Crafts
Total time 45 mins
Yield Serves 4 to 6 (makes 2 qts.) (serving size: 1 1/2 cups)
Think of this as the salad version of a Reuben sandwich: Snappy mustard greens and rye croutons are tossed with a pickle dressing.


  • 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)

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. Cook pancetta in frying pan over medium heat, stirring occasionally, until browned, 5 to 10 minutes. Let cool in pan to room temperature.

  4. 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.

  5. 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.

  6. *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.