Categories: Sides
Ingredients
- 4 oz. crusty white bread, cut into 1/2-inch cubes
- 1/4 cup plus 1 tbsp. olive oil
- Kosher salt and black pepper
- 2 lbs. green beans, trimmed
- 2 tbsp. red wine vinegar
- 1 tbsp. fresh lemon juice
- 1 garlic clove, roughly chopped
- 2 tbsp. grated Parmesan, plus more for topping
- 1 1/2 tsp Dijon
- 4 cups baby kale
- 2 tbsp. salted roasted pepitas
Directions
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Preheat the oven to 400. Toss the bread pieces on a baking sheet with 1 tbsp. olive oil, a pinch of salt and pepper. Roast, tossing halfway through, until browned and crisp, 15 to 20 minutes.
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Meanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
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Make the dressing: Puree the vinegar, lemon juice, garlic, Parmesan and Dijon in a blender, scraping down the sides, until smooth. With the machine running, slowly drizzle in the remaining 1/4 cup olive oil and blend until combined. Season with salt and pepper.
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Combine the green beans, kale and half each of the croutons and pepitas in a large bowl. Add the dressing and toss to coat; season with salt and pepper. Transfer to a serving dish and top with the remaining croutons and pepitas; sprinkle with more Parmesan.