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.
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.