Caesar String Bean Salad

By Sharon Feldman

This is more of a vinaigrette dressing.

Serves: 4-6

Ingredients:

Croutons

• 3 ounces baguette, cut into ½” pieces
• 3 tablespoons extra virgin olive oil
• ¼ teaspoon pepper

String Beans and Dressing

• 1-1/2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3 large garlic cloves, minced
• 3 anchovy fillets, minced
• Salt and Pepper
• 3 tablespoons extra virgin olive oil
• 1-1/2 pounds string beans, trimmed
• 2 ounces of Parmesan cheese, shaved

Directions:

Whisk lemon juice, Worcestershire, mustard, garlic, anchovies, ½ teaspoon pepper and ¼ teaspoon salt in a bowl. Set aside.

Bring 4 quarts water to a boil. Add the string beans and 1-1/2 teaspoons of salt and return water to a boil. Cook until tender, about 5-7 minutes. Drain in a colander and put in an ice bath.

Cut the baguette and toss with oil and pepper until it’s all coated in a medium bowl. Transfer to a 12” non-stick skillet. Cover and cook on medium high heat, stirring occasionally until golden brown and crispy. Return to bowl.