Lemony Caesar Dense Bean Salad

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Chickpeas, cannellini beans, and haricot vert get the Caesar salad treatment in this quick bean salad.

Lemony Caesar Dense Bean Salad
Photo:

Food & Wine / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen

Active Time:
15 mins
Total Time:
35 mins
Servings:
4

Dense bean salads are multi-bean salads that are heavily coated with the dressing of your choice. They can contain meat, cheese, greens, and other vegetables. In this version, hearty chickpeas, cannellini beans, and green beans are coated in an umami, savory Caesar dressing that’s amped up with lemon zest and juice. To mimic the croutons in a Caesar salad, buttery breadcrumbs are sprinkled on top just before serving, adding a nice color and some crunch on top. 

Frequently Asked Questions

  • Does Caesar salad contain raw egg yolk?

    Yes, traditional Caesar salad dressing contains raw egg yolk. If you prefer to skip raw egg yolk, you can buy pasteurized whole eggs, or you can make an Caesar-Style Dressing using mayonnaise in place of the egg.

  • Can I use anchovy paste instead of fillets?

    Yes, if you prefer to use anchovy paste, substitute one teaspoon of anchovy paste for every two anchovy fillets.

Notes from the Food & Wine Test Kitchen

Blanching the green beans with the eggs saves a pot. Submerging both in an ice bath stops the cooking, helping the green beans maintain a bright green, crisp color, and gives the eggs a perfectly cooked yolk.

Make ahead

This is the ideal make-ahead dish, as the bean salad gets better after it sits for a day. If you make the Caesar dressing instead of buying premade, it can be made up to a day ahead and kept covered in the refrigerator; whisk it to reblend it if needed. The breadcrumbs can be made up to a day ahead but keep them separate and sprinkle them over your salad just before serving.

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Ingredients

  • 4 large eggs

  • 1/4 cup plus 3/4 teaspoon kosher salt, divided, plus more to taste

  • 6 ounces trimmed haricot verts

  • 1/3 cup prepared Caesar dressing, plus more for serving

  • 1 cup plus 2 tablespoons grated Parmigiano-Reggiano cheese, divided

  • 5 tablespoons extra-virgin olive oil

  • 1 1/2 teaspoons lemon zest

  • 2 tablespoons lemon juice

  • 1 teaspoon black pepper

  • 1 (15-ounce) can cannellini beans, rinsed and drained

  • 1 (15-ounce) can chickpeas, rinsed and drained

  • 8 ounces (about 1 1/2 cups) red cherry tomatoes, halved

  • 1 tablespoon unsalted butter

  • 1/3 cup panko breadcrumbs

Directions

  1. Bring a large pot of water to a boil over high heat. Gently lower eggs into water and cook for 11 minutes. Meanwhile, fill a large bowl with ice water. Add 1/4 cup of the salt and haricot verts to the boiling water during last 4 minutes of cooking. Remove eggs and haricot verts immediately from water and place in ice water. Let cool completely, about 10 minutes. Transfer green beans from ice water to a clean kitchen towel; pat to dry. Slice haricot verts into 1-inch pieces on a bias.

  2. Meanwhile, whisk together Caesar dressing, 1/2 cup of the Parmigiano-Reggiano, olive oil, lemon juice, 1 teaspoon of the lemon zest, pepper, and remaining 3/4 teaspoon salt in a large bowl. Add haricot verts, cannellini beans, chickpeas, tomatoes, and 1/2 cup of the grated Parmigiano-Reggiano; toss to coat. Season with more salt to taste. Peel and slice eggs lengthwise into quarters and add to chickpea mixture; gently fold to incorporate. Set aside. If making ahead, cover and refrigerate for up to 2 days.

  3. Heat butter in a medium nonstick skillet over medium. Add breadcrumbs and cook, stirring often, until golden brown and toasted, about 2 minutes. Remove from heat and pour into a medium heat-proof bowl. Add remaining 2 tablespoons Parmigiano-Reggiano, remaining 1/2 teaspoon lemon zest, and salt to taste; stir to combine. Divide chickpea mixture among bowls and drizzle with more Caesar dressing, if desired. Top evenly with breadcrumb mixture and serve.

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