Caesar Green Bean Salad
Serves 4 / 125 calories, 8g net carbs, 8g fat
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
2 garlic cloves, minced
2 anchovy fillets, minced to paste
Salt and pepper
2 teaspoons extra-virgin olive oil
1 pound green beans, trimmed
1 Meyer lemon, zested in long thin strips
2 ounces (1/4 cup) Parmesan cheese, shaved with vegetable peeler
Whisk lemon juice, Worcestershire, mustard, garlic, anchovies, 1/4 teaspoon pepper, and 1/8 teaspoon salt in bowl until combined. Slowly whisk in oil until emulsified; set aside.
Line baking sheet with clean dish towel. Bring 4 quarts water to boil in large Dutch oven. Add green beans and 3/4 teaspoons salt, return to boil, and cook until tender, 5 to 7 minutes. Drain green beans in colander and spread in even layer on prepared sheet. Let green beans cool completely.
Transfer dressing, green beans, and half of Parmesan to bowl and toss to combine. Season with salt and pepper to taste. Transfer to serving dish. Sprinkle with remaining Parmesan and Meyer lemon zest.