Loading Video...

Fresh Bean and Tomato Salad with Creamy Caesar Vinaigrette

  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
Save Recipe

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

  1. 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.)
  2. 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.
  3. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Green Bean Salad

Herby Green Bean Salad

Green Beans and Tomatoes

Caprese Salad

Quinoa Salad

Orzo Salad

Cowboy Chopped Salad

Your Basic Tossed Salad