Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Caesar Beans
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 312
- Total Fat
- 14 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 10 milligrams
- Sodium
- 353 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 12 grams
- Sugar
- 5 grams
- Protein
- 15 grams
This refreshing twist on the classic Caesar salad takes the dish in a healthy main-course direction. It’s vegetarian, egg-free and packed with protein from tender white Navy beans and a zesty yogurt-and-Parmesan dressing. The addition of crispy golden breadcrumbs infused with garlic adds the classic Caesar crunch to each bite, no croutons needed. Serve it as a satisfying lunch or dinner salad or a protein-rich side dish that could steal the show.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 312
- Total Fat
- 14 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 10 milligrams
- Sodium
- 353 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 12 grams
- Sugar
- 5 grams
- Protein
- 15 grams
Ingredients
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Directions
- Combine the Greek yogurt, Parmesan, mustard, juice of 2 lemons, lemon zest, 2 tablespoons of olive oil, 1 clove garlic, 2 tablespoons water, 1/4 teaspoon salt and a few grinds of black pepper in a blender. Blend until smooth and set aside.
- Combine the panko, remaining 1 tablespoon olive oil and 1/4 teaspoon salt in a medium bowl. Grate the remaining clove garlic and stir it into the breadcrumbs. Toast the breadcrumbs in a large nonstick skillet over medium-high heat, stirring occasionally, until golden brown. Transfer to a bowl and set aside.
- Reduce the heat under the skillet to low and add the beans and the juice of the remaining lemon. Cook, stirring frequently, until the lemon juice has evaporated and the beans are warmed through, 2 to 3 minutes. Remove from the heat and stir in the parsley and 3 tablespoons of the yogurt dressing.
- Toss the romaine with the remaining dressing and transfer the greens to a large platter. Top with the beans, sprinkle the panko breadcrumbs over top and serve.
