Caesar Green Bean Salad is a twist of the classic Caesar salad. Works perfectly for weeknight dinners as well as a simple no-fuss holiday side dish that will surely impress your guests.
This simple Caesar Green Bean Salad is a delicious combination of fresh green beans, garlic & tangy lemon juice, that will have you eating most the dish before it ever makes it to the table.
Did you know that the original Caesar Salad was invented in Tijuana Mexico? I did not know this until a few weeks ago! The creator is Ceasar Cardini who operated restaurants in Mexico & the US.
I was born in Mexico and I did not know that until recently! This goes to show you that you learn something new every day.
Are you a green bean lover? I am since I love their mild flavor that can be dressed up with anything. Plus they're a great source of Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate and Manganese.
To read more just visit this nutrition data page
My delicious Panko Crusted Chicken goes perfect with this salad.
Recipe from Cook’s Illustrated
Caesar Green Bean Salad
- 1 1/2 Tbsp lemon juice
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 3 large garlic cloves minced
- 3 anchovy fillets minced to paste
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 3 Tbsp extra virgin olive oil
- 1 1/2 lbs fresh green beans ends trimmed
- 2 oz parmesan cheese, shaved with vegetable peeler
To make the croutons
- 3 oz baguette cut into 1/2 inch squares
- 2 Tbsp extra virgin olive oil
- 1/4 tsp ground black pepper
Dressing & Green Beans
- In a small bowl, add the lemon juice, Worcestershire, mustard, garlic, anchovies, salt & peppered whisk until combined. Slowly whisk in the oil until emulsified; set aside.
- Boil the green beans in a large pot for about 5 to 7 minutes. Drain the beans and spread in even layer on top of a dish towel. Cool completely.
Make the croutons
- In a large bowl, toss the baguette, oil & pepper until the all pieces are coated with oil.
- Transfer the croutons to a 12 inch nonstick skillet and cook over medium-high heat, stirring often, until golden brown and crispy. About 5 minutes.
- Reserve the bowl to use in next step.
- Add the green beans, parmesan & croutons to the reserved bowl and toss with the dressing until combined. Season with salt & pepper if needed.