garlic parm green bean Salad

Salad:

12-16 oz fresh green beans, snapped or cut into 3” pieces, steamed until tender

2-3 C spring mix lettuce, torn

4-6 eggs, boiled

4-6 pieces bacon, cooked and drained

¼ C grated Parmesan cheese

⅓-¼ C almonds, sliced and toasted (optional)

Dressing:

1-2 garlic cloves, sliced/minced

½ t or more salt

4 T virgin olive oil

2 T white, red wine, or apple cider vinegar

1 T lemon juice

2 t Dijon mustard

Freshly ground pepper to taste

Prep the green beans by steaming them 2 hours or more in advance* and refrigerating. Prep the dressing by mashing the garlic cloves with the salt until it becomes a paste**, then add all the remaining dressing ingredients and store in the fridge as well. Build the salad with the green vegetables, bacon, and cheese; toss with dressing. Slice the eggs on top and toss once again lightly. This can be done well in advance of serving.

*As soon as the green beans are tender (10-15 min steaming), cold rinse them and roll them up in a towel to absorb the excess moisture. Then bowl up and refrigerate.

**I use a marble mortar and pestle to make the garlic paste but you can use the back of a spoon in a bowl. If you don’t want to make a paste, mince it into tiny pieces.