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Caesar Green Bean Salad Recipe

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This recipe for Caesar Green Bean Salad is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
3 garlic cloves, minced
3 anchovy fillets, minced to paste
½ teaspoon black pepper
¼ teaspoon kosher salt
3 tablespoons extra virgin olive oil
1 ½ pounds green beans, trimmed
2 ounces Parmigiano-Reggiano cheese, shaved with vegetable peeler
3 ounces baguette, cut into ½-inch squares
2 tablespoons extra virgin olive oil
¼ teaspoon pepper
Directions:
Directions:
In a small bowl, add the lemon juice, Worcestershire, mustard, garlic, anchovies, salt, and ½ teaspoon pepper whisk until combined. Slowly whisk in the 3 tablespoons of oil until emulsified; set aside.

Boil the green beans in a large pot for about 5 to 7 minutes. Drain the beans and spread in even layer on top of a dish towel. Cool completely.

In a large bowl, toss the baguette, oil, and ¼ teaspoon pepper until the all pieces are coated with oil. Reserve the bowl. Transfer to a 12-inch nonstick skillet and cook over medium-high heat, stirring often, until golden brown and crispy. About 5 minutes.

Add the green beans, Parmigiano-Reggiano, and croutons to the reserved bowl and toss with the dressing until combined. Season with salt and pepper, if needed.

 

 

 

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