Green Bean Caesar Salad

Prepared caesar green bean salad on grey plate topped with shaved parmesan and crispy breadcrumbs.

Course: Salad

Cuisine: Italian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 384kcal

Author: Platings and Pairings

This Green Bean Caesar Salad puts a fresh, vibrant spin on the classic Caesar, swapping traditional romaine for crisp-tender green beans that soak up all that creamy, savory dressing. Tossed with a bold, anchovy-packed Caesar dressing, crunchy homemade breadcrumbs, and plenty of Parmesan, this salad is a delightful side dish that works beautifully alongside grilled meats, roasted chicken, or even as a light lunch on its own.

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Ingredients

1 1/2 pounds green beans trimmed

Dressing

3 anchovy fillets minced to paste
1 ounce Parmesan cheese ½ ounce grated fine (¼ cup) and ½ ounce shaved, divided
¼ cup mayonnaise
1 1/2 Tablespoons lemon juice
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
2 cloves garlic grated
¼ teaspoon salt
1/2 teaspoon pepper
Salt to taste

Bread Crumbs

2 cups bread cubed
2 Tablespoons olive oil extra virgin
Kosher salt and black pepper

Instructions

Breadcrumbs

Preheat oven to 375 degrees.
Arrange 2 cups bread cubes on a baking sheet and toss with 2 Tablespoons olive oil, season with salt and pepper. Toss until evenly coated. Bake for 20 minutes, or until the bread is brown and crisp.
When cool enough to handle, roughly chop the cubes on a cutting board or process in a food processor to make coarse crumbs.

Green Beans

Bring a large pot of water to a boil. Add 1 1/2 pounds green beans and 1 1/2 teaspoons salt, return to boil, and cook until just barely tender, 3-4 minutes. Drain and transfer to a bowl with ice water, then spread in an even layer on a clean dish towel dry.

Salad

While green beans are cooling, whisk 3 anchovy fillets, 1 ounce Parmesan cheese, ¼ cup mayonnaise, 1 1/2 Tablespoons lemon juice, 1 Tablespoon Worcestershire sauce, 1 Tablespoon Dijon mustard, 2 cloves garlic, ¼ teaspoon salt and 1/2 teaspoon pepper together in a large bowl. Taste and season with additional pepper and salt, if needed; set aside.
Once the beans are cooled, add them to the bowl with the dressing. Toss to combine. Add the bread crumbs and the shaved parmesan and toss again to just combine. Enjoy!

Notes

Make Ahead & Storing

Store any leftover green bean Caesar salad in an airtight container in the fridge for up to 2 days. Keep in mind that the breadcrumbs will lose their crunch over time, so it's best to store them separately and sprinkle them on just before serving.
If you plan to make the breadcrumbs ahead, go ahead and prepare them 2-3 days before serving, stored in an airtight container at room temperature.
Likewise, the creamy dressing can be made ahead and stored in a jar in the fridge for up to 5 days. Give it a good stir or shake before using.

Tips and Tricks

Don't overcook the green beans! They should be bright green and crisp-tender with a little bite. Cook them for just 3-4 minutes, then shock them in ice water to lock in that vibrant color and texture.
Dry the green beans well. After their ice bath, make sure to pat the green beans completely dry. Any excess water will thin out the dressing and prevent it from clinging properly.
Taste the dressing before adding it to the salad. This way, you can easily make adjustments to suit your preferences. Add more lemon for brightness, more anchovy for umami, or more salt to bring everything together.
Make the breadcrumbs ahead. You can prepare the breadcrumbs up to 3 days in advance and store them in an airtight container at room temperature. Just be sure to add them right before serving so they stay crunchy.
Make the dressing ahead. The dressing can be made 1-2 days ahead and stored in a jar in the fridge. Give it a good stir or shake before using.

Variations

Add some protein - Turn this into a hearty main dish by adding grilled chicken, shrimp, or sliced steak on top. A soft-boiled egg also makes a wonderful addition.
Vegan green bean Caesar - Use a vegan mayonnaise and substitute the anchovies with 1-2 tablespoons of capers (rinsed and chopped) and a splash of soy sauce for that umami depth. Use a vegan Parmesan alternative or nutritional yeast.
Kick of spice - Add a pinch of red pepper flakes to the breadcrumbs before baking for a subtle kick, or whisk a dash of hot sauce into the dressing.
Gluten-free option - Use gluten-free bread to make the breadcrumbs, and you'll have a completely gluten-free Caesar salad!
Swap the greens - This dressing works beautifully on other vegetables too. Try it with blanched asparagus, smashed broccoli, or even shaved Brussels sprouts.

Nutrition