Fresh Bean and Tomato Salad with Creamy Caesar Vinaigrette

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Vinaigrette:
  • 1/4 cup pine nuts, plus for garnish
  • 1 cup mayonnaise
  • 1/3 cup grated pecorino cheese, plus 2 tablespoons for garnish
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 4 anchovy fillets
  • 3 dashes Worcestershire sauce
  • Pinch cayenne pepper
  • Kosher salt and freshly ground black pepper
  • Salad:
  • 1 pound green beans, chopped
  • 4 tomatoes, sliced
  • 1 bunch basil, leaves torn
Directions
Watch how to make this recipe.
  • For the vinaigrette: In a skillet over medium-low heat, toast the pine nuts, stirring occasionally, until golden and fragrant, 4 to 5 minutes. Remove from the heat and set aside. (Alternatively, place the pine nuts on a baking sheet and toast in a 350-degree oven until golden, 6 to 8 minutes.)

  • In a blender, combine the mayonnaise, pecorino, toasted pine nuts, lemon juice, Dijon, anchovies, Worcestershire, cayenne and a pinch of salt and pepper. Blend until smooth. Set aside.

  • For the salad: Bring a large pot of salted water to a boil. Blanch the beans until crisp-tender, 5 to 7 minutes. With a slotted spoon, remove the beans to a serving plate and add the sliced tomatoes and torn basil. Drizzle with the vinaigrette, and sprinkle with some pine nuts and the 2 tablespoons pecorino. Season with salt and pepper.


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