Fresh Bean and Tomato Salad with Creamy Caesar Vinaigrette
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 590
- Total Fat
- 55
- Saturated Fat
- 10
- Carbohydrates
- 16
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 11
- Cholesterol
- 42
- Sodium
- 799
- Total: 40 min
- Active: 30 min
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
- 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.)
- 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.
- 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.