Photo: Erin Kunkel; Styling: Kevin Crafts
Total Time:
45 Mins
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.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

Step 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.

Step 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.

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