Ingredients

• 300 g green beans
• 3 slices of Parma ham (or thin smoked or dried bacon (pancetta), or grilled/fried chicken breast)
• 1/3 head of iceberg lettuce
• 1 cup basil leaves
• 1/2 cup finely grated Parmesan
• several croutons from sliced baguette (toasted in a toaster or in the oven)

Caesar-style dressing:

• 2 anchovy fillets in oil
• 1 teaspoon mustard
• 1 heaping tablespoon mayonnaise
• 3 tablespoons thick heavy cream 12%
• 1 tablespoon finely grated Parmesan
• freshly ground black pepper

Preparation

1. Make the dressing: in a small bowl, place very finely chopped anchovy fillets, add 3 teaspoons of the oil they were in plus mustard, and mash with a spoon. Mix with mayonnaise, cream, Parmesan, and a generous pinch of freshly ground black pepper.
2. Rinse the green beans and trim the ends. Drop into boiling salted water and cook for about 8-10 minutes or until tender (young green beans - early-picked - will cook faster than later-season ones). Drain and, after cooling, cut lengthwise in half.
3. Place the Parma ham on a small skillet and heat over low heat for a few minutes, then cut into pieces.
4. In a large salad bowl, place the lettuce cut into pieces, season with salt and pepper, add basil and half of the grated Parmesan. Add the green beans seasoned with freshly ground pepper and the pieces of ham. Spoon dressing in several places and spread it over the salad. Sprinkle with the remaining Parmesan, add crumbled baguette croutons. Divide among plates and serve.