Garlickly green beans put this romaine lettuce salad over the top.
Make a dressing with 2 minced anchovy filets (optional), 1 egg yolk, 1 t. Dijon mustard, 3 T. olive oil and 2 T. lemon juice. If you really love garlic, add 1 minced clove. Season with salt and pepper.
Trim the ends of 1/2 lb. green beans. Cut in 2-3 pieces.
Wash romaine lettuce to make 8 C. Chop roughly.
Mince 3 cloves of garlic.
Heat 2 olive oil in a heavy bottom skillet. Add the garlic and saute on low heat until tender. Raise the heat to high and add the green beans along with1/2 t. salt. Cook for 5 minutes, or until the beans are just tender.
Place the beans in a bowl and allow to cool for 10 minutes. Pour in the dressing and allow to sit for another 5 minutes. Add the romaine leaves and1/3 C. grated parmesan cheese and toss.
Top with toasted croutons and diced tomatoes.