Croutons:

  • 3/4 French baguette, cut into 1/2” cubes (about 4 cups)
  • 6 Tablespoons olive oil
  • 1 Tablespoon minced garlic
  • salt and fine ground white pepper

Preheat the oven to 325 degrees. Heat 6 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté lightly. Remove from heat; add the bread cubes, tossing to coat evenly. Spread the bread cubes on a baking sheet and sprinkle with salt and pepper. (I use 1 1/2 tsp. pepper) Bake until the croutons are golden; turning to brown evenly, about 15-20 minutes.

Beans:

  • 2 pounds green beans
  • 1 Tablespoon vinegar (I used Balsamic)
  • 1/3 cup olive oil, plus 2 Tablespoons for cooking
  • 1 Tablespoon minced dehydrated onion
  • 1 teaspoon salt
  • 2 Tablespoons grated Parmesan cheese

Prepare the dressing: Whisk together the olive oil, vinegar, minced onion, Parmesan and salt.

Blanch the green beans in a large pot of salted boiling water about 5-7 minutes or until crisp-tender; drain and drop into ice water. Drain, dry and reserve.

In a large skillet, heat about 2 tablespoons of olive oil over a medium-low heat, add the beans, croutons and dressing. Toss. Heat about 4 minutes. Serve warm.

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