Raw Mustard Greens Salad With Gruyère And Anchovy Croutons

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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 vegetable 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

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