Inspired by a classic Caesar salad, these green beans will conquer your hunger for a quick and delicious side.
If you’re tired of the same old green beans, have I got a recipe for you! Hail Caesar Green Beans are packed with bold flavors and are ready in almost no time, perfect for busy weeknights. Pair these with simple grilled chicken or a small steak and you’ve got dinner on the table in 30 minutes.
My daughter loves a classic Caesar salad, and if you find a restaurant that does it right, savor every bite. Like most food origination stories, the one for Caesar salad varies, but the most common version points to an Italian immigrant and restauranteur, Caesar Cardini, who invented the recipe in 1924 at his restaurant in Tijuana, Mexico. Using what he had in the kitchen, he tossed lettuce stalks, raw egg, olive oil, croutons, Worcestershire sauce and Parmesan cheese together at a customer’s table. Soon, news of this delightful salad spread, and folks were coming to Tijuana just for Caesar’s restaurant. In 1948, he patented his recipe.
Over the years, cooks have tweaked the recipe for the dressing (let’s face it—the croutons and dressing make this dish), and I’m no different. The dressing for Hail Caesar Green Beans is a vinaigrette rather than the creamy salad dressing we know and love. But it works in this application (and would also be delicious in a lettuce salad). The key factors to this recipe are 1) quality olive oil; 2) fresh green beans; and 3) homemade croutons.
To make Hail Caesar Green Beans, which yields six servings, you’ll need these ingredients:
1 to 1½ pounds fresh green beans, trimmed
3 ounces cubed bread
5 tablespoons extra virgin olive oil
1½ plus ¼ teaspoon salt
¾ teaspoon black pepper
1 teaspoon anchovy paste
1½ tablespoons fresh lemon juice
1 tablespoon French-style mustard
1 tablespoon Worcestershire
3 cloves garlic
2 ounces Parmesan cheese
Directions for Hail Caesar Green Beans
I remember Mom and Grandma cleaning mounds of fresh green beans on our back porch. The cleaned and trimmed beans went into a large stock pot, and that’s where we’ll start.
Buy the bulk green beans or, if you can’t find those at your grocer’s (like me), get the pre-washed and trimmed beans in bag made to microwave. I don’t recommend frozen beans for this recipe because you won’t get the right texture. Add 1½ teaspoons of salt to 4 quarts of cold water. Bring to a boil and add green beans. Cook for 5 minutes; you want the beans to just start to bend but retain crunch.
While the beans are cooking, start on the croutons. I’ve made extra-large (pictured above) and “normal” (about ½-inch) sized croutons and like both, so it’s your preference. You’ll toss the cubed bread in 2 teaspoons of olive oil and ¼ teaspoon black pepper. Toast in a large skillet for 5 to 7 minutes until bread turns golden. Set aside.
Drain the green beans.
To make the dressing, to a small mixing bowl, add anchovy paste, lemon juice, mustard, Worcestershire, garlic, 3 tablespoons olive oil, ½ teaspoon pepper and ¼ teaspoon salt. Whisk together until combined.
Move green beans to a large serving bowl. Pour dressing over beans and toss. Add Parmesan cheese (grated or shaved) and croutons. Toss and serve.
Storing Hail Caesar Green Beans
I don’t recommend freezing any leftovers because the beans will lose their snap. Instead, keep them in an air-tight container for up to four days. The croutons will go soft, however, so when you serve the leftover beans, simply set out to bring to room temperature, remove the softened croutons and toast in an air fryer for a few minutes. You can also easily toast new croutons, too, which is honestly the better choice.
My daughter loved Hail Caesar Green Beans. With perfectly toasted croutons, salty Parmesan, and the savory anchovy-based dressing that coats crisp fresh green beans, this dish rules as our new favorite side. Give them a try and comment below how yours turned out.
Want a vegetable side that goes beyond the basics? Try my Zucchini Fritters and St. Louis-Style Street Corn. Two easy recipes that will boost a simple weeknight dinner. Try the corn as a side with grilled burgers or brats instead of fries.
About the blog
Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.