GREEN BEAN CAESAR SALAD
GREEN BEANS
1 1/2 pounds green beans, trimmed and cut
- Bring a large pan of salted water to a boil.
- Add green beans and blanch 5-7 minutes.
- Drain and spread out on a towel to cool.
DRESSING
Juice of LARGE lemon
1 tablespoon Lea & Perrins Worcestershire sauce
1 tablespoon QUALITY dijon
3 cloves garlic, minced
3 anchovy fillets, finely minced into a paste
FRESH ground sea salt and black pepper
3 tablespoons avocado oil
- Whisk together the Lemon juice, Worcestershire sauce, garlic, anchovies, salt and pepper.
- SLOWLY whisk in oil until emulsified. Set aside.
CROUTONS
1 baguette, cut or torn into bite size pieces
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
- Toss bread pieces with oil.
- Generously season and toss again.
- Transfer to a HOT cast iron skillet.
- Stir over medium high heat, stirring constantly for 5-7 minutes until golden brown and crispy.
- Drain on paper toweling.
ASSEMBLY
1/4-1/2 cup shaved Parmesan cheese
- Toss cooled green beans with dressing in a large salad bowl.
- Add croutons and toss again.
- Add Parmesan cheese and toss gently one last time.
- Serve and Enjoy.