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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

Description

This Spin On Caesar Is Based On A Recipe In Ludo Lefebvre's Book Crave: The Feast Of The Five Senses. Freezing The Bacon For 20 Minutes Will Make It Easier To Cut Thinly.

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