Green Bean Caesar Salad With Baby Romaine Lettuces Recipe

Name: Green Bean Caesar Salad With Baby Romaine Lettuces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: DRESSING; 2 anchovy fillets in oil, drained and minced; 1 large egg yolk*; 1 garlic clove, minced; 1 teaspoon Dijon mustard; 1 tablespoon finely grated parmesan cheese; 2 tablespoons lemon juice; 2 teaspoons chopped fresh tarragon; 1/4 teaspoon hot sauce; 1/3 cup extra-virgin olive oil; 1/2 teaspoon fine sea salt; 1/2 teaspoon pepper; SALAD; 1 pound French green beans (haricots verts), trimmed; 4 slices bacon, cut crosswise into 1/4-in.-thick strips; 2 tablespoons olive oil; 1 cup 1/2-in. cubes day-old rustic white bread, crusts trimmed; Fine sea salt and pepper; 10 ounce mixed baby red romaine and baby green romaine lettuce leaves (10 cups loosely packed); 2 garlic cloves, cut lengthwise into paper-thin slices; 2 tablespoons fresh tarragon leaves

Servings: persons

DRESSING
2 anchovy fillets in oil, drained and minced
1 large egg yolk*
1 garlic clove, minced
1 teaspoon Dijon mustard
1 tablespoon finely grated parmesan cheese
2 tablespoons lemon juice
2 teaspoons chopped fresh tarragon
1/4 teaspoon hot sauce
1/3 cup extra-virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon pepper
SALAD
1 pound French green beans (haricots verts), trimmed
4 slices bacon, cut crosswise into 1/4-in.-thick strips
2 tablespoons olive oil
1 cup 1/2-in. cubes day-old rustic white bread, crusts trimmed
Fine sea salt and pepper
10 ounce mixed baby red romaine and baby green romaine lettuce leaves (10 cups loosely packed)
2 garlic cloves, cut lengthwise into paper-thin slices
2 tablespoons fresh tarragon leaves

1
Make dressing: Shake all dressing ingredients together in a medium glass jar. Chill until ready to use.
2
Make salad: Boil beans until crisp-tender, about 3 minutes. Drain. Scoop into a bowl of ice water to cool; drain again. Cook bacon in a large frying pan over medium heat until crisp, about 10 minutes, and drain on paper towels. Pour out bacon fat and wipe pan clean. Swirl in oil, then add bread cubes and toast, stirring often, until golden brown, about 5 minutes. Drain on paper towels and season with salt and pepper.
3
Put beans, lettuces, garlic slices, and tarragon leaves in a large bowl and toss with just enough dressing to coat well. Top with bacon and croutons.
4
*If you're serving this to people with compromised immune systems, use pasteurized yolks (find in the egg case at the grocery store) or omit.
5
Make-ahead & packing tips: Prep everything up to 1 day ahead. Pack beans in a container; top with lettuces, then garlic and tarragon. Pack bacon in a small container and chill. Store croutons airtight at room temperature, then add in the bacon before leaving home.
6
Note: Nutritional analysis is per serving.

1060

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: DRESSING, 2 anchovy fillets in oil, drained and minced, 1 large egg yolk*, 1 garlic clove, minced, and more.

Yes, Green Bean Caesar Salad With Baby Romaine Lettuces falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Green Bean Caesar Salad With Baby Romaine Lettuces

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