1 small loaf of day old bread (cut into 1-inch thick pieces)
1/3 cup finely chopped almonds, toasted
1 lbs. green beans, trimmed
2 tbs. olive oil
¼ cup butter
¾ cup basil leaves torn into pieces
2 tbsp. finely chopped fresh thyme
¼ cup grated Cheddar cheese
Dressing
½ cup olive oil
¼ cup apple cider vinegar
1 tsp. mustard
1 tbs. crushed, fresh garlic
1 tsp. onions finely diced or three pearl onions
5 – 6 black peppercorns
1 tsp. coarse salt
1 tbs. sugar
salt and pepper to taste
- Preheat oven to 400 degrees Fahrenheit.
- Melt the butter over medium high to high heat until frothy.
- Add the beans and cook for mo more than 5 – 8 minutes.
- Remove from heat and set aside to cool.
- Heat the oil in a large sauté pan.
- Add the bread and cook on one side for about 2 – 3 minutes.
- Remove to a greased cookie sheet, placing the bread on the untoasted side down.
- Finish baking for another 3 – 5 minutes in the oven.
- For the dressing, whisk all the ingredients together.
- In a large bowl, toss the green beans with ½ the dressing, nuts, bread, and cheese; season with salt and pepper, as desired.
- Top with basil and thyme.
- Serve, or allow the salad to sit for about 30 minutes for the flavors to develop.
- Set the remainder of the dressing on the table.
