Mustard Green Salad

Adapted from a recipe in “Eat a Little Better: Great Flavor, Good Health, Better World” by Sam Kass.

3 thick slices crusty whole-wheat bread, cut into 1-inch pieces
¼ cup plus 2 tablespoons extra-virgin olive oil, divided
Kosher salt
2 bunches mild mustard greens (purple mustards are best)
1 small shallot, finely chopped
2 tablespoons lemon juice
1 tablespoon honey
½ cup pecan halves, toasted

Step 1 Heat the oven to 400 degrees.

Step 2 On a large baking sheet, spread the bread pieces and drizzle over 2 tablespoons olive oil. Toss well. Add a generous sprinkle of salt and bake, tossing once, until golden and crunchy, 10 to 12 minutes. Cool to room temperature.

Step 3 Meanwhile, trim the bottom 1 inch from the mustard green stems, stack the greens, tightly roll them into a cylinder, and slice them across the stems into thin ribbons. You should have about 8 cups.

Step 4 In a large bowl, combine the remaining olive oil with the shallot, lemon juice, honey and ¼- to 1/2-teaspoon salt and whisk well. Add the greens, toss well, and season with more salt to taste. Top with croutons and pecans and serve immediately.