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Fresh Bean and Tomato Salad with Creamy Caesar Vinaigrette

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


1 pound green beans, chopped

4 tomatoes, sliced 

1 bunch basil, leaves torn 


  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.