Caesar's Three-Bean Salad
By America's Test KitchenPublished on February 21, 2013
Time
30 minutes
Yield
Serves 6 to 8
Ingredients
Dressing
3 tablespoons lemon juice 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 1 - 2 anchovy fillets, minced1 garlic clove, minced⅓ cup extra virgin olive oilSalad
1 (16-ounce) can cannellini beans, drained and rinsed1 (16-ounce) can red kidney beans, drained and rinsed½ pound green beans, blanched, trimmed, and cut into 2-inch pieces2 tablespoons oil-packed sun-dried tomatoes, rinsed, patted dry, and minced½ cup jarred roasted red peppers, drained and chopped4 ounces fresh mozzarella cheese, cut into ½-inch chunks½ cup shredded Parmesan cheese Salt and pepperBefore You Begin
Use more or less anchovy depending on your taste.
Instructions
- For the dressing: Combine lemon juice, mustard, Worcestershire sauce, anchovy, and garlic in medium bowl. Gradually whisk in oil.
- For the salad: Combine beans, tomatoes, peppers, mozzarella, and Parmesan in large bowl. Drizzle dressing over salad and toss until well coated. Season with salt and pepper. Serve. (Salad can be refrigerated for several days; bring to room temperature before serving.)
Time
30 minutesYield
Serves 6 to 8Ingredients
Dressing
3 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 - 2 anchovy fillets, minced
1 garlic clove, minced
⅓ cup extra virgin olive oil
Salad
1 (16-ounce) can cannellini beans, drained and rinsed
1 (16-ounce) can red kidney beans, drained and rinsed
½ pound green beans, blanched, trimmed, and cut into 2-inch pieces
2 tablespoons oil-packed sun-dried tomatoes, rinsed, patted dry, and minced
½ cup jarred roasted red peppers, drained and chopped
4 ounces fresh mozzarella cheese, cut into ½-inch chunks
½ cup shredded Parmesan cheese
Salt and pepper
Ingredients
Dressing
3 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 - 2 anchovy fillets, minced
1 garlic clove, minced
⅓ cup extra virgin olive oil
Salad
1 (16-ounce) can cannellini beans, drained and rinsed
1 (16-ounce) can red kidney beans, drained and rinsed
½ pound green beans, blanched, trimmed, and cut into 2-inch pieces
2 tablespoons oil-packed sun-dried tomatoes, rinsed, patted dry, and minced
½ cup jarred roasted red peppers, drained and chopped
4 ounces fresh mozzarella cheese, cut into ½-inch chunks
½ cup shredded Parmesan cheese
Salt and pepper
Ingredients
Dressing
3 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 - 2 anchovy fillets, minced
1 garlic clove, minced
⅓ cup extra virgin olive oil
Salad
1 (16-ounce) can cannellini beans, drained and rinsed
1 (16-ounce) can red kidney beans, drained and rinsed
½ pound green beans, blanched, trimmed, and cut into 2-inch pieces
2 tablespoons oil-packed sun-dried tomatoes, rinsed, patted dry, and minced
½ cup jarred roasted red peppers, drained and chopped
4 ounces fresh mozzarella cheese, cut into ½-inch chunks
½ cup shredded Parmesan cheese
Salt and pepper
Why This Recipe Works
Anchovies were a must in this three-bean salad recipe. They added valuable flavor, and their fishy bite disappeared when combined with the other ingredients. Blanching the green beans in salted, boiling water until tender flavored the beans and also yielded bright green color.
Before You Begin
Use more or less anchovy depending on your taste.
Instructions
- For the dressing: Combine lemon juice, mustard, Worcestershire sauce, anchovy, and garlic in medium bowl. Gradually whisk in oil.
- For the salad: Combine beans, tomatoes, peppers, mozzarella, and Parmesan in large bowl. Drizzle dressing over salad and toss until well coated. Season with salt and pepper. Serve. (Salad can be refrigerated for several days; bring to room temperature before serving.)
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