Green Bean Caesar Salad Recipes

Steps:

• 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.

Steps:

• Heat water to boiling in 2-quart saucepan. Add beans. Heat to boiling. Boil uncovered 5 minutes. Cover and boil 2 to 5 minutes longer or until crisp-tender; drain. Toss with dressing.
• Place beans in serving bowl. Sprinkle with cranberries.

Steps:

• Prepare and cook green beans until tender (10-15 mins) If using frozen, follow cooking directions.
• Toss green beans with all ingredients except bread crumbs, cheese and butter.
• Put in 1 1/2 qt ungreased casserole dish.
• Mix bread crumbs, butter and cheese.
• Sprinkle over green bean mixture.
• Sprinkle with paprika.
• Bake uncovered at 350 degrees for 15-20 minutes or until heated through.

Steps:

• Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
• Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
• Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.

Steps:

• If using fresh beans, prepare and cook beans, cut into 1 inch pieces, until crisp tender.
• Plunge quickly into icewater to stop cooking.
• Drain.
• Heat oven to 350 F.
• Toss beans with salad oil, vinegar, onion, salt, garlic and pepper.
• Pour into ungreased 1 qt casserole.
• Stir together the bread crumbs, cheese and butter; sprinkle over the beans.
• Bake uncovered about 30 minutes, or until heated through.

Steps:

• Combine first 5 ingredients in small bowl; whisk to blend. Season with pepper.
• Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse with cold water; drain again. Combine beans, romaine, radicchio and 4 tablespoons cheese in large bowl. Add dressing and toss to coat. Sprinkle with 4 tablespoons cheese.

Steps:

• Make the croutons: Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
• Tear the baguette into ½-inch pieces. You should have about 2 cups.
• Add the bread pieces to a large bowl and toss with the lemon zest, garlic powder, and salt. Drizzle with the olive oil and toss to coat.
• Spread the croutons in a single layer on the prepared baking sheet and toast, stirring halfway through, for 15-20 minutes, or until dried and starting to turn golden brown.
• While the croutons toast, prepare the green beans: Bring a large pot of water to a boil over high heat and add the salt. Fill a large bowl with ice water.
• Add the Simple Truth™ Organic Green Beans to the boiling water and cook for 4-6 minutes, until slightly tender, but still crisp. Drain the beans, then immediately transfer to the ice bath and let sit for 2 minutes, until cool. Transfer the green beans to a paper towel and pat dry.
• Stack the green beans on a serving platter and drizzle with the Simple Truth™ Plant-Based Caesar Dressing. Sprinkle with the Simple Truth™ Organic Raw Pumpkin Seeds, the pepper, and reserved ½ teaspoon lemon zest. Top with the croutons and shaved Simple Truth™ Organic Aged Parmesan Cheese.
• Enjoy!

Steps:

• Toss green beans, tomatoes, mushrooms, onion, bacon, salt, and pepper together in a bowl and refrigerate until serving time.

Steps:

• In a small bowl, whisk mayonnaise, buttermilk, 1/2 cup Parmesan, lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Refrigerate, covered, until serving., Meanwhile, in a Dutch, bring 8 cups water to a boil. Add beans; cook, uncovered, just until crisp-tender, 2-3 minutes. Drain and immediately drop into ice water. Drain and pat dry; transfer to a serving bowl., Cut corn from cobs. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat. Add corn; cook and stir until tender, 6-8 minutes. Remove from heat and add to beans; refrigerate, covered, until chilled., Stir mayonnaise mixture into vegetables; toss to coat. If desired, sprinkle with additional Parmesan.