Caesar Green Bean Salad (Recipe 133 of 150)

Photo from Cook's Country

This was a fantastic recipe. At least half of it was. I loved the homemade Caesar vinaigrette over the green beans was so delicious. 

I didn't make the croutons because Sherrie was over and she's gluten free so why not keep them out all together. I may make it some day with the croutons, but doubt it. Cuz by themselves it was yummy.

Caesar Green Bean Salad

Recipe from Cook's Country

Serves 4

Dressing and Green Beans

1 ½ T lemon juice

1 T Worcestershire sauce

1 T Dijon mustard

3 garlic cloves, minced

3 anchovy fillets, minced to paste

Salt and pepper

3 T extra-virgin olive oil

1 ½ pounds green beans, trimmed

2 ounces Parmesan cheese, shaved with vegetable peeler

Croutons

3 ounces baguette, cut into 1/2-inch pieces

2 T extra-virgin olive oil

¼ tsp pepper

FOR THE DRESSING AND GREEN BEANS: Whisk lemon juice, Worcestershire, mustard, garlic, anchovies, 1/2 teaspoon pepper, and 1/4 teaspoon salt in bowl until combined. Slowly whisk in oil until emulsified; set aside.

Line baking sheet with clean dish towel. Bring 4 quarts water to boil in large Dutch oven. Add green beans and 1 1/2 teaspoons salt, return to boil, and cook until tender, 5 to 7 minutes. Drain green beans in colander and spread in even layer on prepared sheet. Let green beans cool completely.

For the croutons: Meanwhile, toss baguette, oil, and pepper in large bowl until baguette pieces are coated with oil. Transfer to 12-inch nonstick skillet (reserve bowl). Cook over medium-high heat, stirring occasionally, until golden brown and crispy, 5 to 7 minutes. Return croutons to reserved bowl.

Transfer dressing, green beans, and half of Parmesan to bowl with croutons and toss to combine. Season with salt and pepper to taste. Transfer to serving dish. Sprinkle with remaining Parmesan. Serve.