Green Bean Caesar Salad with Black Pepper Parmesan Croutons
This super savory green bean Caesar salad with black pepper parmesan croutons is everything you want in a summer salad! It's crunchy, fresh, bright, and perfect on a weeknight.
Servings 4
Ingredients
- 2 cups roughly torn day-old rustic or sourdough bread
- 1/4 cup unsalted butter, melted
- 2 tablespoons grated parmesan
- 2 teaspoons freshly grated black pepper
- 1 lb. fresh green beans, trimmed
- 1/4 cup shaved parmesan
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
Instructions
Crouton Instructions:
- Preheat the oven to 350 degrees.
- Fit a large, rimmed sheet pan with parchment.
- Toss the bread, butter, parmesan, and black pepper together in a large bowl.
- Arrange the croutons in a single layer on the prepared pan.
- Bake for 10 minutes, flip, and bake for an additional 5-10minutes, or until golden brown. Reserve.
Green Bean Caesar Salad Instructions:
- Bring a large pot of salted water to a boil.
- Add the green beans, and boil for 5 minutes.
- Drain the green beans, and place in a large ice water bath.
- Once the beans are cold, drain the water and pat dry with paper towels.
Caesar Vinaigrette Instructions:
- Whisk all of the ingredients together. Reserve.
To Assemble:
- Toss the green beans, croutons, and shaved parmesan togetherin a large bowl or plate.
- Drizzle with vinaigrette, and stir well to coat.