Green Beans Caesar

Adapted from original Del Monte 1958 recipe
Serves 8-10

For the croutons:
3/4 French baguette, cut into 1/2” cubes (about 4 cups)
2 tablespoons olive oil
2 cloves garlic, finely minced
2 teaspoons fresh thyme, minced
1 teaspoon fresh rosemary, minced

2 pounds green beans (haricots verts)
1/2 cup vinegar, Champagne or White Wine
1/2 cup olive oil, plus 2 tablespoons for cooking
1 tablespoon minced dehydrated onion
1 teaspoon kosher salt
1/2 cup Parmigiano Reggiano cheese, grated, plus extra for serving

For the croutons: Preheat the oven to 325 degrees. Heat 2 tablespoons of olive oil in a large skillet over a medium heat. Add the minced garlic, thyme and rosemary and sauté lightly for about 1 minute. Remove from the heat; add the bread cubes, tossing to coat evenly. Spread the bread cubes on a foil lined baking sheet and sprinkle with salt and pepper. Bake until the croutons are golden and crisp, turning often, about 15-20 minutes.

For the beans: Blanch the green beans in a large pot of boiling water about 5-7 minutes or until crisp-tender; drain and place in an ice water bath to stop the cooking process. Cool, drain, dry and reserve. Make sure the beans are warm or at room temperature before beginning the final cooking process.

For the dressing: whisk together the olive oil, vinegar, minced onion, and salt. Allow dressing to stand about 30 minutes for the minced onion to soften.

In a large skillet, heat about 2 tablespoons of olive oil over a medium-low heat, turn the beans into the skillet along with the dressing and the croutons. Toss the beans and croutons to evenly distribute the dressing and continue tossing until the beans are heated through, about 3-5 minutes. Remove from the heat and sprinkle with the Parmesan cheese, tossing again and turn onto a platter and serve immediately. Serve with a small bowl with additional Parmesan cheese on the side.