Green Bean Salad with Garlic Aioli and Giant Croutons

I came back from vacation to a garden EXPLODING with food, mostly green beans and lettuce. It was hot and humid today, and dinner suggestions were for egg salad. This is my twist on it, I modified things throughout so please bear with the somewhat lengthy recipe. It was just the thing for a summer supper, and great if you have days-old bread on hand.

Ingredients :

8 eggs

2 lg handfuls of green beans (about 1lb)

4 c baby lettuce mix

1/2 loaf days-old bread (any kind will do!)

1/4 c olive oil

1/4 cup freshly grated Parmesan cheese 

salt and pepper

Aioli: This recipe is modified from the Gourmet magazine cookbook, but it has been VERY modified! All ingredients should be at room temperature.

1 clove garlic (or more if you want stinkier breath)

1 tsp coarse salt

1 c olive oil 

1 egg

2 Tablespoons hot water

2 Tablespoons lemon juice

Grated rind of 1 lemon 

1/2 greek strained yogurt (I think plain would work fine)

1 teaspoon honey

Directions:

Hard boil the eight eggs (note: I do this by covering them with cold salted water and covering the pot. Bring to a boil and immediately shut off the heat but leave them on the burner. Don't peek! Leave them for 20 minutes covered in the pot and they will be perfect!).

While the eggs are cooking, steam the green beans to crisp-tender, about 5 minutes. Drain and plunge into cold water. Drain and set aside.

Wash the greens and spin dry, arrange in a large shallow bowl. Arrange the green beans on top.

Make the dressing. Combine the garlic, a pinch of salt and 2 Tablespoons of the olive oil in a blender, blend for 2 minutes until creamy. Add the egg and blend. SLOWLY stream in the rest of the olive oil and allow to blend for 2 minutes until thick. Still blending, add the hot water and lemon. Add the yogurt and honey and blend for another minute. (Note: The original aioli recipe is the first four ingredients. I found it way too thick for dressing, so I thinned it with hot water. I felt it needed some acid and some sweetness, hence the yogurt and honey, I swear it's wonderful and well rounded!).

When the eggs have cooked, drain them and immerse in cold water. Preheat the broiler.

Peel and halve the eggs and arrange them on the salad. Drizzle the dressing on top, with some reserved for the side. Garnish with pepper.

Trim the ends of the bread loaf and cut the bread into large cubes. Drizzle the 1/4 olive oil over the bread and add a pinch of salt and pepper. Toss the bread to coat on all sides. Arrange in a cast iron pan or glass baking dish. Sprinkle Parmesan on top. Place under the broiler until golden brown, then turn the cubes and toast again. Keep close watch or it WILL burn.  Arrange in a bowl or basket.

Serve with a flourish! The dressing is also great for dipping the bread in!

I will add a disclaimer here...this recipe is only as good as it's ingredients. Simple food demands quality, all my ingredients were organic and fresh, I use only imported Parmesan even though it's expensive because a little goes a long way! Same with olive oil, unless you use a good quality oil, this dressing will be mediocre at best. Also, bear in mind this recipe does use raw eggs, so be careful of their source!