GREEN BEAN AND KALE
CAESAR SALAD
ACTIVE: 35 min l TOTAL: 50 min l SERVES: 6 to 8
4 ounces crusty white bread, cut into
½-inch cubes (about 2 cups)
¼ 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
1½ teaspoons dijon mustard
4 cups baby kale
2 tablespoons salted roasted pepitas
- 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.
NOVEMBER 2019 ●FOOD NETWORK MAGAZINE 119
Green Bean
and Kale
Caesar Salad