Elevate ordinary green beans with a Caesar salad twist. This dish is irresistible with creamy homemade dressing and a crunchy topping.
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Why you will love this
I love green beans and I love Caesar salad. This dish celebrates the best of both worlds.
- 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 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.
Equipment
Half sheet pan | Non-stick skillet | Measuring cups and spoons | Microplane | Juicer | Mini food processor
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Caesar Green Beans with Crispy Breadcrumbs
Creamy Caesar dressing elevates green beans to star status. Serve as a side dish or salad - delicious warm or at room temperature.
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.
EQUIPMENT
Notes
- 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
Calories: 66kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 2mg | Sodium: 51mg | Potassium: 100mg | Fiber: 2g | Sugar: 2g | Vitamin A: 269IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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