How to Make a Refreshing Green Bean Caesar Salad at Home
Discover a refreshing twist on the classic Caesar salad featuring crisp green beans, homemade garlic croutons, and a rich, creamy dressing.
A classic Caesar salad gets a vibrant and refreshing green twist, replacing traditional lettuce with crisp green beans. This innovative recipe combines a rich, savory Caesar dressing with homemade garlic-parmesan croutons that are simply irresistible, creating a wonderful and impressive addition to any meal.
To prepare this delightful dish, you will need 1 kg of green beans cut crosswise, 3 cups of sourdough or baguette bread cubes, 1 tablespoon of olive oil, 1 minced garlic clove, 2 tablespoons of grated parmesan cheese, a quarter teaspoon of coarse salt, and a quarter teaspoon of black pepper. For the dressing and garnish, prepare parmesan shavings, half a cup of olive oil, 2 tablespoons of Dijon mustard, freshly squeezed juice from half a lemon, 1 tablespoon of balsamic or red wine vinegar, 2 cloves of garlic, 4 anchovy fillets, a quarter cup of grated parmesan cheese, half a teaspoon of black pepper, and 1 pasteurized egg yolk (optional).
Step-by-Step Preparation
Begin by making the homemade croutons. Preheat your oven to 200 degrees Celsius. Spread the bread cubes on a baking sheet lined with parchment paper, drizzle with olive oil, and season with parmesan, minced garlic, salt, and pepper. Toss well to coat evenly, then bake for 12 to 15 minutes, stirring halfway through, until golden and crispy.
Next, prepare the green beans. Fill a large bowl with ice water. Bring a large pot of generously salted water to a boil, add the green beans, and cook for just 2 to 3 minutes until tender-crisp. Drain immediately and plunge the beans into the ice bath to stop the cooking process and preserve their bright green color. Once completely cooled, drain again and dry thoroughly with a clean kitchen towel.
For the dressing, combine the mustard, vinegar, anchovies, garlic, lemon juice, and egg yolk in a blender. Pulse on low speed, then slowly drizzle in the olive oil while blending until a smooth, creamy emulsion forms. Stir in the parmesan cheese and black pepper until fully incorporated.
In a large serving bowl, toss the dried green beans with most of the croutons and the creamy dressing. Garnish with parmesan shavings, freshly ground black pepper, and the remaining croutons before serving immediately.
