Mustard, Caraway, and Rye Salad

Mustard, Caraway, and Rye Salad Recipe
Photo: Erin Kunkel; Styling: Kevin Crafts
Think of this as the salad version of a Reuben sandwich: Snappy mustard greens and rye croutons are tossed with a pickle dressing.

Yield:

Serves 4 to 6 (makes 2 qts.) (serving size: 1 1/2 cups)

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional 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

Ingredients

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)

Preparation

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.

*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.

Note:

September 2014
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