Green Bean and Kale Caesar Salad

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  • Level: Easy
  • Total: 50 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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4 ounces crusty white bread, cut into 1/2-inch cubes (about 2 cups)

1/4 cup plus 1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

2 pounds green beans, trimmed

4 anchovy fillets (packed in oil)

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 clove garlic, roughly chopped

2 tablespoons grated parmesan cheese, plus more for topping

1 1/2 teaspoons dijon mustard

4 cups baby kale

2 tablespoons salted roasted pepitas


  1. Preheat the oven to 400˚. Toss the bread pieces on a baking sheet with 1 tablespoon olive oil, a pinch of salt and a few grinds of pepper. Roast, tossing halfway through, until browned and crisp, 15 to 20 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel–lined baking sheet; pat dry. 
  3. Make the dressing: Puree the anchovies, vinegar, lemon juice, garlic, parmesan and mustard in a blender, scraping down the sides with a rubber spatula, until smooth. With the machine running, slowly drizzle in the remaining ¼ cup olive oil and blend until combined. Season with salt and pepper.
  4. Combine the green beans, kale and half each of the croutons and pepitas in a large bowl. Add the dressing and toss to coat; season with salt and pepper. Transfer to a serving dish and top with the remaining croutons and pepitas; sprinkle with more parmesan.
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