Caesar Green Bean Salad
If Caesar dressing is good enough for lettuce, surely it’s good enough for beans.
Why This Recipe Works
To keep the flavors bold and prevent the green beans from tasting waterlogged, we blanched the beans in boiling salted water, and then, instead of shocking them in ice water, transferred them to a towel-lined baking sheet to cool down. To make a Caesar dressing that would cling well to the beans, we combined lemon juice, Worcestershire sauce, garlic, anchovy and extra-virgin olive oil and emulsified the dressing with Dijon mustard. To add texture to the salad (and keep it traditional,) we tossed in skillet-toasted crispy croutons.
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