Ensalada Caesar de Ejotes (Green Bean Salad)

This Ensalada Caesar De Ejotes (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 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. 

Green Bean Salad on a plate with salad dressing & croutons

Did you know that the original Caesar Salad was invented in Tijuana Mexico? I did not know this until a couple of years ago! The creator is Caesar 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.

Green Bean Salad on a plate with salad dressing & croutons

Ingredients

The beauty of this Ejotes Salad recipe is that it doesn’t require a lot of ingredients even when we’re making our own salad dressing. You can make your own croutons or if you’re tight for time, you can buy them pre-packaged.

To make the dressing you’ll need fresh lemon juice, worcestershire sauce, dijon mustard, minced garlic cloves, anchovy fillets minced to paste (don’t be afraid of this one. I promise, it’s so good!), salt & pepper plus olive oil

Also you’ll need fresh ejotes (green beans) and shaved parmesan cheese

Ingredients for the Croutons

Making your own croutons is super easy and once you make them, you’ll want to make them all the time! You’ll need a baguette cut into 1/2 inch square,  extra virgin olive oil and ground black pepper. That’s it!

How to make Ensalada De Ejotes

  • 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.
  • Add the green beans, parmesan & croutons to the reserved bowl and toss with the dressing until combined. Season with salt & pepper if needed.

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.

Pairings

For a weeknight meal, these Ejotes will go perfect with my delicious Panko Crusted Chicken. They also go perfect with my Croquetas De Atun!

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  

Recipe from Cook’s Illustrated

Green Bean Salad on a plate with salad dressing & croutons

Ensalada Caesar de Ejotes (Green Bean Salad)

Servings 6 servings
Ana Frias
5 from 6 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
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.
6 servings

Ingredients
  

  • 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

Instructions
 

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.

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 1serving | Calories: 226kcal | Carbohydrates: 16g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 279mg | Potassium: 280mg | Fiber: 3g | Sugar: 4g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

Green Bean Salad on a plate with salad dressing & croutons

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Recipe Rating




6 Comments

  1. 5 stars
    Ive made this so many times. Thanks for sharing. I’ve tried a lot of variations but enjoy:
    Only a very small dash of Worcestershire, sometimes a mix of lemon and lime juice, cilantro, only one garlic clove, avocado oil instead of olive, and the anchovy paste instead of anchovies. I prefer a 5 or 6 min boil