Caesar Salad with Green Beans and Kale

Ingredients:

• 110 g white bread with crust, cut into 1 cm cubes (about 2 cups)
• 1/4 tbsp. + 1 tbsp. l. olive oil
• 0.9 kg green beans, ends trimmed
• 4 anchovy fillets (in oil)
• 2 tablespoons red wine vinegar
• 1 tbsp. freshly squeezed lemon juice
• 1 clove garlic, coarsely chopped
• 2 tbsp grated Parmesan cheese + extra for serving
• 1.5 tsp Dijon mustard
• 4 cups small kale
• 2 tbsp. salted roasted pumpkin seeds (shelled)

Preparation:

1. Preheat oven to 200°C (400°F). Toss the bread cubes on a baking sheet with 1 tablespoon of olive oil, a pinch of salt, and a small amount of freshly ground black pepper. Bake, stirring halfway through, until the croutons are golden brown and crisp, 15-20 minutes.
2. Meanwhile, bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. Add the green beans to the boiling water and cook until bright green and slightly tender, 4 to 6 minutes. Drain and transfer the beans to an ice bath to cool completely. Drain again and transfer the beans to a paper towel-lined baking sheet; pat dry.
3. Prepare the dressingIn a blender, combine the anchovies, vinegar, lemon juice, garlic, Parmesan, and mustard, scraping down the sides of the bowl with a spatula until smooth. With the blender running, gradually pour in the remaining ¼ cup olive oil and blend until smooth. Season with salt and pepper to taste.
4. Combine the beans, kale, and half of each crouton and pumpkin seeds in a large bowl. Add the dressing and toss to combine, season with salt and pepper to taste. Transfer to a serving platter and top with the remaining croutons and seeds; sprinkle with additional Parmesan.