Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Green Beans with Tahini Caesar Dressing
Getting reviews...
- Level: Easy
- Total: 1 hr 5 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 128
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 3 mg
- Sodium
- 327 mg
Think of this as green bean casserole’s fresher, lighter cousin—no heavy cream or canned soup in sight. Instead, crisp-tender green beans are tossed in a creamy tahini Caesar dressing that skips the eggs but keeps all the garlicky, tangy flavor you love, with tahini adding nutty depth. A sprinkle of Parmesan and lemony toasted breadcrumbs gives you that satisfying crunch, without the fried onions. Best of all, both the beans and dressing can be prepped ahead, making this an easy, elegant side for holidays or dinner parties.
- Level: Easy
- Total: 1 hr 5 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 128
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 3 mg
- Sodium
- 327 mg
Ingredients
For the Green Beans and Dressing:
For the Breadcrumbs:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Cook the green beans: Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water. Line a baking sheet with a kitchen towel or paper towels. Working in 1 or 2 batches as needed, cook the green beans in the boiling water until bright green and crisp-tender, 3 to 5 minutes. Use a slotted spoon to transfer them to the ice water to cool completely, then transfer to the baking sheet and blot dry. At this point, you can store the cooked green beans in a sealed plastic bag or storage container lined with paper towels and refrigerate up to 2 days.
- Make the dressing: Whisk together the tahini, lemon zest and juice, the garlic, mustard and Worcestershire sauce in a medium bowl. Whisk in 2 tablespoons water, followed by the olive oil; season with 1/4 teaspoon salt and a few grinds of pepper. Cover the dressing and refrigerate until ready to use or up to 2 days.
- Make the breadcrumbs: Combine the olive oil and garlic in a small skillet over medium heat. Once the garlic starts to sizzle, add the panko and season with salt and pepper. Cook, stirring often, until the panko is golden brown, 2 to 3 minutes. Transfer to a small bowl and stir in the lemon zest. Taste and adjust the seasoning. Let cool to room temperature, then cover and set aside at room temperature until ready to use or up to 2 days.
- To assemble: Remove the green beans and dressing from the fridge 30 minutes before assembling, if needed; blot the green beans dry and thin the dressing with 1 teaspoon water, if needed. Toss the green beans in a bowl with 1/4 cup dressing, 1 tablespoon grated Parmesan and a pinch of salt. Transfer to a platter and drizzle with the remaining dressing, then sprinkle with the remaining 3 tablespoons Parmesan and the breadcrumbs; season with pepper.
Cook’s Note
Make-Ahead Plan: Cook the green beans and make the dressing up to 2 days ahead and refrigerate both separately. Toast the breadcrumbs and store at room temperature. Bring the beans and dressing to room temperature before serving, then assemble (see step 4).
