To tenderize mustard greens and mellow their fiery flavor, dress the raw greens about 15 minutes before serving. If you prefer them spicy, drizzle the dressing at the table, as we suggest in the recipe.
3 cups 1-inch French bread baguette cubes
5 bacon slices
1 tablespoon minced shallot
2 tablespoons white wine vinegar
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 cup Greek yogurt
2 tablespoons extra virgin olive oil
1/2 cup (2 oz.) finely grated Parmigiano-Reggiano cheese
1 bunch mustard greens, washed, trimmed, and torn
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 350°. Arrange bread cubes in a single layer in a jelly-roll pan. Place bacon slices over bread cubes, so that most of bread is covered. Bake 25 to 30 minutes or until bacon and bread are crisp. Meanwhile, stir together shallot and next 3 ingredients in a medium bowl. Let stand 10 minutes. Whisk in yogurt, oil, and grated cheese. Crumble bacon; toss bacon and croutons with greens. Arrange salad on a platter. Drizzle 3 to 4 Tbsp. dressing over salad. Sprinkle with salt and pepper. Serve immediately with remaining dressing.