| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 ounces crusty white bread, cut into 1/2-inch cubes (about 2 cups)
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 pounds green beans, trimmed
- 4 anchovy fillets (packed in oil)
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic, roughly chopped
- 2 tablespoons grated parmesan cheese, plus more for topping
- 1 1/2 teaspoons dijon mustard
- 4 cups baby kale
- 2 tablespoons salted roasted pepitas
Instructions
- Preheat the oven to 400˚. Toss the bread pieces on a baking sheet with 1 tablespoon olive oil, a pinch of salt and a few grinds of pepper. Roast, tossing halfway through, until browned and crisp, 15 to 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel–lined baking sheet; pat dry.
- Make the dressing: Puree the anchovies, vinegar, lemon juice, garlic, parmesan and mustard in a blender, scraping down the sides with a rubber spatula, until smooth. With the machine running, slowly drizzle in the remaining ¼ cup olive oil and blend until combined. Season with salt and pepper.
- Combine the green beans, kale and half each of the croutons and pepitas in a large bowl. Add the dressing and toss to coat; season with salt and pepper. Transfer to a serving dish and top with the remaining croutons and pepitas; sprinkle with more parmesan.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 235 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 8 g |
| Cholesterol | 4 mg |
| Sodium | 472 mg |
Reviews
This is a delicious. Easy to make and so tasty. The Caesar dressing was easy to make and was very tasty, better than the store-bought bottled type. I substituted bagged croutons since they were on hand. In a pinch, you could substitute Romaine for the kale. Everyone enjoyed this salad and said it was a keeper.