Mustard, Caraway, and Rye Salad

"Think of this as a salad version of a Reuben sandwich: Snappy mustard greens and rye croutons are tossed with a pickle dressing."
(serves 4-6)

2 cups 1/3" cubes light caraway rye bread (dense, artisan-style bread is especially good here)
1/4 cup EVOO, divided
1 t. caraway seeds
1/2 cup diced pancetta
1/2 cup chopped bread and butter pickles, divided
1 T. apple cider vinegar
1/4 t. freshly* ground pepper
1 large raw egg or 2 T. pasteurized egg whites
2 qts. loosely packed baby mustard greens (regular, mizuna, or a mix, stems and ribs removed
1 cup (2 oz.) shaved dry jack cheese (use a cheese plane or veggie peeler)

Preheat oven to 375. In an 8 or 9" square pan, toss bread with 1 T. oil to coat. Bake, stirring once, until golden and crisp, 15-20 mins. Meanwhile, toast caraway seeds in a large frying pan over medium heat until fragrant, 3-4 mins. Pour into a food processor and set aside. Cook pancetta in a frying pan over med. heat, stirring occasionally, until browned, 5-10 mins. Let cool in pan to room temp. In the food processor, whirl caraway seeds 1 min. to break up a bit. Add remaining 3 T. oil with 1/4 cup pickles, the vinegar, and pepper and whirl until blended. Add egg yolk; whirl until creamy and a little frothy, 30-6- secs. Scrape dressing into pan of pancetta and stir to loosed 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.

"Those who stir the shitpot should have to lick the spoon!"

Have FUN today.

Love,

MM