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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