Green Bean and Kale Caesar Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 235
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 21
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 8
- Cholesterol
- 4
- Sodium
- 472
- Total: 50 min
- Active: 35 min
Ingredients
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
Directions
- 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.
- 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.
- 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.
- 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.