Caesar Salad with Green Beans and Kale

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 6 - 8

This Caesar salad contains neither chicken nor shrimp and is made as a side dish for meat dishes. It's rich in vitamins and fiber from green beans and kale, and is dressed with a delicious Caesar dressing so you can enjoy equally delicious, healthy vegetables during a hearty holiday dinner. Before adding to the salad, blanch the green beans for a few minutes in boiling water to soften the beans. Top the salad with croutons, grated Parmesan, and crunchy pumpkin seeds and serve.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g white bread with crust, cut into 1 cm cubes (about 2 cups)
1/4 tbsp. + 1 tbsp. l. olive oil
0.9 kg green beans, ends trimmed
4 anchovy fillets (in oil)
2 tablespoons red wine vinegar
1 tbsp. freshly squeezed lemon juice
1 clove garlic, coarsely chopped
2 tbsp grated Parmesan cheese + extra for serving
1.5 tsp Dijon mustard
4 cups small kale
2 tbsp. salted roasted pumpkin seeds (shelled)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: kale, pumpkin seed, Parmesan cheese, white bread, green beans, Anchovies, wine vinegar, lemon juice, Dijon mustard

Cooking the dish according to the recipe:

Preheat oven to 200°C (400°F). Toss the bread cubes on a baking sheet with 1 tablespoon of olive oil, a pinch of salt, and a small amount of freshly ground black pepper. Bake, stirring halfway through, until the croutons are golden brown and crisp, 15-20 minutes.
Meanwhile, bring a large saucepan 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 slightly tender, 4 to 6 minutes. Drain and transfer the beans to an ice bath to cool completely. Drain again and transfer the beans to a paper towel-lined baking sheet; pat dry.

Prepare the dressingIn a blender, combine the anchovies, vinegar, lemon juice, garlic, Parmesan, and mustard, scraping down the sides of the bowl with a spatula until smooth. With the blender running, gradually pour in the remaining ¼ cup olive oil and blend until smooth. Season with salt and pepper to taste.
Combine the beans, kale, and half of each crouton and pumpkin seeds in a large bowl. Add the dressing and toss to combine, season with salt and pepper to taste. Transfer to a serving platter and top with the remaining croutons and seeds; sprinkle with additional Parmesan.

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