Spring’s Side Dish

We’re coming into the season where schedules begin to fill up quickly as temperatures warm up heading into summer. I know mine is! Here is another go-to I’m making for a dinner party this Friday! Instead of your traditional Caesar salad, give this one a try!

Green Bean Caesar Salad:

• Begin with one package of French green beans (Haricot vert), cleaned and ends trimmed. Bring a large pot of water such as a Dutch oven to a rolling boil. Add beans and cook for 1.5-2 minutes. This is quick! Immediately drain beans and let cool on a baking sheet lined with a kitchen towel.

Follow the instructions below for homemade croutons and dressing to finish off the perfect side dish! 

Homemade croutons:

• Preheat oven to 350 degrees. 

• Using a serrated knife, cut a fresh loaf of sourdough or French bread (If in Columbus, I prefer to use Dan The Baker’s country sourdough) into small cubes and place in a large mixing bowl. Drizzle with olive oil such as California Olive Ranch, kosher salt, cracked black pepper and a dash of red pepper flakes. Combine all ingredients and spread in a single layer on a baking sheet. Bake for 20-25 minutes until golden brown. 

Now, you can either leave them in cubes to serve or, as I prefer, place in a food processor for a nice coarse texture.

Croutons keep in an airtight container for up to one week.  

Caesar dressing:

One clove garlic, minced

One tablespoon good dijon mustard, such as Maille

Juice of one lemon

½ cup grated parmesan cheese 

One teaspoon Diamond Crystal kosher salt 

½ teaspoon cracked black pepper 

½ cup olive oil, such as California Olive Ranch 

• Combine all ingredients in a food processor and purée until combined. Dressing keeps refrigerated in an airtight container for up to two weeks.