I eat salads almost every day for lunch so trying to keep them varied is something I try to do. This is probably the most basic of the salads I eat, but none the less very simple to prepare.


8 ounces haricots verts

1/2 cup crusty bread

2 cloves garlic smashed

2 tbs olive oil

2 hearts of romain

3 hard cooked eggs quartered

1 tbs dijon mustard

2 tbs red wine vinegar

1/4 cup olive oil


IMG_1553Blanch the haricots verts in salted boiling water for 3 minutes. Drop them into an ice bath immediately to stop the cooking process. Dry off and place into the refrigerator.

IMG_1557Meanwhile in a large sauté pan on medium-high heat add olive oil and crushed garlic. Tear the crusty bread into 1/2 inch chunks and drop into the sauté pan. Sauté until  golden brown and then place the croutons on a paper towel lined backing sheet.

Wash, dry and separate the hearts of romaine.  In a large mixing bowl combine dijon, vinegar and whisk while slowly drizzle in olive oil.  Season with salt and pepper.  Add the haricots verts, romaine hearts and croutons.IMG_1561

Plate and top with the hard boiled eggs.

 

 

 

Brandon

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