Green Bean Caesar

 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.

 

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