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Caesar Green Beans

February 7, 2015

In looking through all of Kevin’s cookbooks, it is very difficult to find a recipe for green beans that is different that the standard green bean casserole.  When we saw this, we thought it would be worth trying.  So glad we did!  Great green beans!  Another great plus is that according to the recipe, you can “blanch the beans and make the crumbs and dressing a day or two ahead.  The, roast the beans right before serving.” This is his version from Cuisine at Home, December 2011 issue.  This recipe is brought to you by his fabulous backers/crew!


1/3 c. bread crumbs

1 tsp. olive oil

1 tsp, minced lemon zest

dash of salt

(Mix together in a small bowl.)

Caesar Dressing:

3 Tbs. fresh lemon juice

2 tsp. minced garlic

1 tsp. Dijon mustard

1 tsp. black olives, crushed into a paste

1/2 tsp. Worcestershire sauce

3 Tbsp. extra virgin olive oil

2 Tbsp. grated fresh Parmesan

(Mix first 5 ingredients.  Then whisk in olive oil.  Stir in Parmesan.)


1 1/2 lb. fresh green beans, trimmed

1 Tbsp. olive oil

( Bland beans in a pot of boiling salted water 2-3 minutes.  Transfer beants to a bowl of ice water; drain well and toss with 1 olive oil.  Roast beans on a baking sheet for 6-7 minutes at 425 degrees F.  Transfer beans to serving platter, drizzle with dressing, and garnish with crumbs.)


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