Caesar Green Bean Salad
Fresh green beans tossed in homemade Caesar dressing, toasted croutons, and shaved parmesan cheese, Um, yes please!
Servings: 6
Ingredients
DRESSING & GREEN BEANS:
- 1 1/2 T. lemon juice
- 1 T. Worcestershire sauce
- 1 T. Dijon mustard
- 3 cloves garlic pressed
- 3 anchovy fillets minced into paste
- 1/2 tsp. black pepper
- 1/4 tsp. salt
- 3 T. extra virgin olive oil
- 1 1/2 lbs. fresh green beans trimmed
- 1 1/2 tsp. salt
- 2 oz. Parmesan cheese shaved with a vegetable peeler
CROUTONS:
- 3 oz. baguette cut into 1/2-inch pieces
- 3 T. extra virgin olive oil
- 1/4 tsp. black pepper
Instructions
- DRESSING: In a small bowl, whisk together lemon juice, Worcestershire, mustard, garlic, anchovies, 1/2 teaspoon pepper and 1/4 teaspoon salt until combined. Slowly whisk in olive oil until emulsified; set aside.
- GREEN BEANS: Line a rimmed baking sheet with a clean dish towel. Bring 4 quarts of water to a boil in a large Dutch oven. Add green beans and 1 1/2 teaspoons salt, return to a boil, cook until tender, about 5-7 minutes. Drain green beans in a colander then spread in an even layer on the prepared baking sheet. Allow beans to cool completely.
- CROUTONS: Meanwhile, toss baguette pieces, olive oil, and pepper in a large bowl until pieces are coated with oil. Transfer to a 12-inch non-stick skillet (reserve bowl). Cook over medium-high heat until, stirring occasionally, until golden brown and crispy about 5-7 minutes. Return croutons to the reserved bowl.
- Transfer dressing, green beans, and half of the Parmesan cheese to the bowl with croutons; toss to combine. Season with salt and pepper to taste. Transfer to a serving dish. Sprinkle with remaining Parmesan cheese, enjoy!
Used an ice bath for the green beans to cool quicker and keep crisp. Added a egg yolk for a more traditional ceaser dressing.
Did you serve the green beans warm or cold?
Hi Sandi, I served them at room temperature, but you can serve them warm or cold! 🙂