5 anchovy fillets, finely chopped

3 garlic cloves, pressed

1/2 cup extra-virgin olive oil

3 cups 3/4-inch cubes crustless country bread

1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces), divided

Nonstick coconut  oil spray

1 bunch mustard greens (about 12 ounces), center rib and stem cut from each leaf, leaves cut crosswise into 1/2-inch-wide strips

5 teaspoons (or more) fresh lemon juice 



Preheat oven to 375°F.

Combine anchovies and garlic in small bowl. Gradually whisk in oil.

Place bread cubes in medium bowl.

Drizzle 2 tablespoons anchovy oil over, tossing to coat. Sprinkle bread with salt, pepper, and half of cheese; toss to coat.

Spray rimmed baking sheet with nonstick spray.

Scatter bread on sheet.

Bake croutons until crisp and golden, stirring occasionally, about 20 minutes. Set aside.

Measure 8 cups (loosely packed) mustard greens and place in large bowl (reserve any remaining greens for another use). Add croutons and remaining cheese to bowl.

Whisk 5 teaspoons lemon juice into remaining anchovy oil; season dressing with salt, pepper, and more lemon juice, if desired.

Add dressing to salad; toss to coat.