Ensalada Caesar de Ejotes (Green Bean Salad)
Caesar Green Bean Salad is a twist of the classic Caesar salad. Works perfectly for weeknight dinners as well as a simple no-fuss holiday side dish that will surely impress your guests.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1½ Tbsp lemon juice
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 3 large garlic cloves (minced)
- 3 anchovy fillets (minced to paste)
- ½ tsp black pepper
- ¼ tsp kosher salt
- 3 Tbsp extra virgin olive oil
- 1 1½ lbs fresh green beans (ends trimmed)
- 2 oz parmesan cheese, (shaved with vegetable peeler)
- 3 oz baguette (cut into 1/2 inch squares)
- 2 Tbsp extra virgin olive oil
- ¼ tsp ground black pepper
Instructions
- 1
In a small bowl, add the lemon juice, Worcestershire, mustard, garlic, anchovies, salt & peppered whisk until combined. Slowly whisk in the oil until emulsified; set aside.
- 2
Boil the green beans in a large pot for about 5 to 7 minutes. Drain the beans and spread in even layer on top of a dish towel. Cool completely.
- 3
In a large bowl, toss the baguette, oil & pepper until the all pieces are coated with oil.
- 4
Transfer the croutons to a 12 inch nonstick skillet and cook over medium-high heat, stirring often, until golden brown and crispy. About 5 minutes.
- 5
Reserve the bowl to use in next step.
- 6
Add the green beans, parmesan & croutons to the reserved bowl and toss with the dressing until combined. Season with salt & pepper if needed.