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Caesar String Bean Salad

This uses more of a vinaigrette dressing.

Serves: 4-6



3 ounces baguette, cut into ½” pieces

3 tablespoons extra virgin olive oil

¼ teaspoon pepper

String Beans and Dressing:

1-1/2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

3 large garlic cloves, minced

3 anchovy fillets, minced

Salt and pepper

3 tablespoons extra virgin olive oil

1-1/2 pounds string beans, trimmed

2 ounces of Parmesan cheese, shaved


Whisk lemon juice, Worcestershire, mustard, garlic, anchovies, ½ teaspoon pepper and ¼ teaspoon salt in a bowl. Set aside.

Bring four quarts water to a boil. Add the string beans and 1-1/2 teaspoons of salt and return water to a boil. Cook until tender, about 5-7 minutes. Drain in a colander and put in an ice bath.

Cut the baguette and toss with oil and pepper until it’s all coated in a medium bowl. Transfer to a 12” non-stick skillet. Cover and cook on medium high heat, stirring occasionally until golden brown and crispy. Return to bowl.

Transfer dressing, string beans and half the Parmesan to bowl with the croutons and toss to combine. Season with salt and pepper to taste. Transfer to a serving dish and sprinkle the remaining Parmesan.

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