1. Trim the beans and boil them for 4-5 minutes until just tender. 2. Drain under cold water. 3. Halve the fennel bulb and shred it finely. 4. Make the dressing by whisking the vinegar, mustard and egg yolk together. 5. Season with salt and pepper and then beat in the oil and cheese until it is thick and creamy. 6. Squeeze in the lemon juice and then set aside for a few minutes. 7. Cut the bread into small squares and fry in shallow oil until golden. 8. Drain on paper towel. 9. Mix the salad leaves, beans and fennel together with the dressing. 10. Pile on plates and shave a bit more Parmesan over the salad. 11. Sprinkle the hot croutons over the salad and eat immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
