Jim took me to the Farmer’s Market yesterday where I got some great strawberries and tomatoes. Then we went to O’Charley’s for lunch. After eating we went to Wal-Mart-me. Sam’s Club-him! Made for a nice but long day! Have a great weekend all. See you Monday!
Caesar Green Bean Salad
Photo at link.
If Caesar dressing is good enough for lettuce, surely it’s good enough for beans.
Why This Recipe Works
To keep the flavors bold and prevent the green beans from tasting waterlogged, we blanched the beans in boiling salted water, and then, instead of shocking them in ice water, transferred them to a towel-lined baking sheet to cool down. To make a Caesar dressing that would cling well to the beans, we combined lemon juice, Worcestershire sauce, garlic, anchovy and extra-virgin olive oil and emulsified the dressing with Dijon mustard. To add texture to the salad (and keep it traditional,) we tossed in skillet-toasted crispy croutons.
INGREDIENTS
Serves 4 to 6
DRESSING AND GREEN BEANS
1 1/2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
3 garlic cloves, minced
3 anchovy fillets, minced to paste
Salt and pepper
3 tablespoons extra-virgin olive oil
1 1/2 pounds green beans, trimmed
2 ounces Parmesan cheese, shaved with vegetable peeler
CROUTONS
3 ounces baguette, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1/4 teaspoon pepper
For maximum crunch, use a good-quality baguette for the croutons. The dressing can be made up to 1 day in advance.
FOR THE DRESSING AND GREEN BEANS:
Whisk lemon juice, Worcestershire, mustard, garlic, anchovies, 1/2 teaspoon pepper, and 1/4 teaspoon salt in bowl until combined. Slowly whisk in oil until emulsified; set aside.
Line baking sheet with clean dish towel. Bring 4 quarts water to boil in large Dutch oven. Add green beans and 1 1/2 teaspoons salt, return to boil, and cook until tender, 5 to 7 minutes. Drain green beans in colander and spread in even layer on prepared sheet. Let green beans cool completely.
For the croutons: Meanwhile, toss baguette, oil, and pepper in large bowl until baguette pieces are coated with oil. Transfer to 12-inch nonstick skillet (reserve bowl). Cook over medium-high heat, stirring occasionally, until golden brown and crispy, 5 to 7 minutes. Return croutons to reserved bowl.
Transfer dressing, green beans, and half of Parmesan to bowl with croutons and toss to combine. Season with salt and pepper to taste. Transfer to serving dish. Sprinkle with remaining Parmesan. Serve.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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