Elevate ordinary green beans with a Caesar salad twist. This dish is irresistible with creamy homemade dressing and a crunchy topping.
Green beans are a go-to side dish in our house. And I enjoy finding new flavors to pair with them.
I love green beans and I love Caesar salad. This dish celebrates the best of both.
Why you will love this
- The fresh green beans are wonderfully crisp-tender.
- The Caesar dressing is creamy and tangy with a hint of lemon.
- Lemony breadcrumbs add crunch and take this dish to the next level.
- Ideal as a side dish or salad. Delicious warm and at room temperature.
For more Caesar salad mash-ups, try Warm Brussels Sprouts Caesar salad and Buffalo Chicken Caesar salad.
Ingredient notes
- Green beans - Fresh is a must here. We want the beans to retain a crisp-tender bite.
- Breadcrumbs - Panko is my go-to. The texture provides the perfect amount of crunch. Toss with lemon zest for an incredible punch of flavor.
- Caesar dressing - This creamy dressing is mayo-based with Dijon mustard, Worcestershire sauce, Parmesan cheese, anchovy paste (always optional!), garlic, and lemon juice.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Make the Caesar dressing. Add the ingredients to a food processor and blend until smooth. This can be done ahead of time and keeps well for several days in the refrigerator.
- Add the green beans to a sheet pan and toss them with olive oil and season with salt and pepper. Bake at 425 degrees for 10 minutes or until the beans are crisp-tender. If you like your beans to have a softer texture, cook them for a few more minutes.
- Toast the breadcrumbs. Heat a skillet over medium heat with olive oil. Add the panko and stir to coat with the oil. Cook, stirring occasionally, for 3-5 minutes until panko is toasty brown. Remove from the heat and stir in the lemon zest.
- Transfer the beans to a serving platter. Top with dressing and breadcrumbs. Serve warm or at room temperature.
For best results, enjoy immediately. Refrigerate leftovers in an airtight container for 1-2 days.
Serving suggestions
- Add to a brunch spread with Mushroom and Brie Quiche and roasted fingerling potatoes.
- Serve as a side dish with pork tenderloin, meatloaf, or chicken cutlets.
- Pair with a BBQ Bacon Chicken Brioche sandwich or BBQ Bacon-Wrapped Shrimp.
FAQs
I don't recommend using canned beans in this recipe. They are too soft and won't provide the same texture as fresh beans. Fresh beans retain a crisp, tender bite when roasted.
The Caesar dressing can be made several days in advance since it stores very well in the refrigerator. For optimal flavor and texture, wait to roast the beans until ready to serve.
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Caesar Green Beans with Crispy Breadcrumbs
EQUIPMENT
Ingredients
Caesar green beans
- 1 pound fresh green beans (trimmed)
- 2 tablespoons olive oil (divided)
- salt and black pepper (to taste)
- ⅓ cup panko breadcrumbs
- 1 lemon (zested)
- ¼ cup creamy Caesar dressing (plus extra for serving)
Caesar dressing
- 1 cup mayonnaise
- 2 teaspoons brown mustard (or dijon)
- 2 teaspoons anchovy paste (Note 1)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon minced garlic
- 2 tablespoons lemon juice (½-1 lemon)
- ⅓ cup shredded Parmesan cheese
- salt and black pepper (to taste)
Instructions
- Preheat the oven to 425 degrees.
- Toss the green beans with 1 tablespoon of oil on a half-sheet pan. Season with salt and pepper.
- Roast for 10 minutes until crisp-tender. For softer beans, cook for a few extra minutes.
- Heat a non-stick skillet over medium heat with the remaining 1 tablespoon of oil. Add the breadcrumbs, stir to coat, and cook, stirring occasionally, until golden brown. Remove from the heat and stir in the lemon zest.
- Transfer the beans to a platter. Top with Caesar dressing and breadcrumbs. Serving extra dressing on the side.
Caesar dressing
- In the bowl of a food processor (Note 2), combine the mayonnaise, mustard, anchovy paste, Worcestershire sauce, garlic, and lemon juice. Process until combined. Add the Parmesan cheese and process until combined. Season to taste with salt and pepper.
- Store extra dressing in the refrigerator for up to one week.
Notes
- Use fresh beans for the best flavor and texture.
- For best results, roast the beans right before serving.
- The dressing can be made ahead of time and it stores well in the refrigerator.
- Anchovy paste is completely optional. If you have it on hand and love it, add it. Otherwise, it can be omitted. The dressing will still be delicious.
- A food processor isn't required to make this dressing. Shake the dressing ingredients in a mason jar or whisk them together in a bowl. You can also add the ingredients to a blender.
- Dressing yields 1 ½ cups.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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