My of my favourite salads is the Caesar Salad. I have one of the best recipes for the classic dressing from my Theo (uncvle) Vaggeli, who was a chef. Its popularity goes up and down but it never goes away. Steak houses are hot again and what’s on the menu? Caesar Salad.
This recipe uses green beans instead of romaine lettuce and if you’re looking for a meatless meal that’s filling and delicious, make a green bean salad.
This dish departs from the classic with the dressing. You could use a classic Caesar dressing but I believe it’s too heavy. Here, I am sharing an eggless dressing that complements the green beans rather bury them.
Green Bean Caesar Salad
Course: SaladsCuisine: AmericanDifficulty: Easy4
servings5
minutes5
minutesIngredients
- Dressing
3 cloves of garlic, smashed
1 Tbsp. Dijon mustard
2 Tbsp. Worcestershire sauce
1 heaping Tbsp. of anchovy paste (or 3 fillets)
1 tsp. black pepper
1/3 cup extra virgin olive
juice of 1/2 lemon
- Salad Ingredients
1 1/2 lbs. green beans, trimmed
1/2 cup Parmesan shavings
approx. 1 1/2 cups of croutons
crisp bacon bits
salt and pepper to taste
Directions
- To make the dressing, add garlic, mustard, Worcestershire, anchovies, pepper and process until smooth. Add a slow stream of oil. Add lemon juice and process. Have a taste and adjust taste with any of the dressing ingredients.
- For the beans, place a pot of water on your stovetop and bring to a boil. Add a tablespoon of salt and a pinch of baking soda (will help retain the beans green colour). Boil for 4-5 minutes (tender and crisp). Empty into a strainer to drain.
- Place warm beans in a bowl and add about 1/2 cup dressing and toss. Add more dressing if desired. Add salt and pepper if needed.
- Divide and plate, top with croutons, Parmesan shavings and bacon bits.
