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
Blanch 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.
Meanwhile 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.
Plate and top with the hard boiled eggs.