Caesar’s Caesar Salad
Pati Jinich, Javier Plascencia
191 ratings with an average rating of 5 out of 5 stars
191
1 hour 40 minutes (including 1 hour’s chilling)
Green Bean and Tomato Salad
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound string beans or small haricots verts
- 6ripe tomatoes
- 1tablespoon Dijon mustard
- 2tablespoons red-wine vinegar
- 4tablespoons finely chopped shallots or green onions
- 1tablespoon finely chopped garlic
- 4tablespoons olive oil
- Salt and freshly ground pepper
- 4tablespoons coarsely chopped basil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
200 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 4 grams protein; 778 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Trim ends of beans and leave them whole.
- Step 2
Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
- Step 3
Cut away the core of each tomato, and cut it into wedges.
- Step 4
In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.
Private Notes
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Cooking Notes
Spark
If you're someone like me who should but doesn't core a tomato, be sure to salt the tomatoes and then give them a little time to drain in a colander before adding to the salad to keep them from watering down the great vinaigrette.
Steve
If you have the time I would combine the onions, vinegar and garlic and allow to steep for a few hours.
Nori
A lovely addition is fresh mozzarella mini balls. But add at the end. The red wi e vinegar disclose them.
Emerald
It says to use 1 lbs green beans but to get it to look like the picture its much closer to 2 lbs.
Antonia
My Italian mother would make this all the time. Add some red onion. I sometimes will add cooked red potatoes. But make the potatoes small. Then follow the rest of the recipe. This is great in the summer with grilled chicken, beef and lamb chops.
Nancy Hallberg
very mustardy -- next time I'll cut the mustard in half; way too much in proportion to the vinegar and oil.
Glitterati
I added crumbled feta and red onion. It looked beautiful and tasted great.
Patti
Oooohhh I don't know. The juice of fresh summer tomatoes mixed with olive oil and vinegar is one of the best things in August.
hahulett
We added some left over sweet corn to this and it was very good.
Christina
Boiled for 5 minutes and they were crisp tender. Drained the beans and tossed with the dressing while still hot. Let it sit at room temperature for a half hour to soak up the flavor. I omitted the tomatoes (acid reflux) and did not add basil because it was great as is. Paired it with grilled chicken and roasted cauliflower. A keeper!
Sally
Anything with vinaigrette is delicious and the picture looks yummy. However, this is difficult eat. The beans whole don’t fit into my mouth and the fork has a tough time keeping both bean and tomato on it at the same time. Big mess.
Emily
Added honey to dressing.
Linda PA
My Italian family made this without mustard and with mint and red onion in summer. I followed the recipe with red onion instead of shallots. Served in December during a tinted- romaine crisis as a first course salad. I’m going to use this one all year long.
Kate
I used diced canned tomatoes instead of fresh (because I’m partial to locals and they weren’t in season yet), and balsamic vinegar instead of red wine vinegar. And...added fresh mint with the basil, which I think took it over the top. My husband I I can’t stop eating it. Mmmmmmm.
Adriana
This salad was wonderful! What a perfect dressing. The portions are way off though. I used 1# green beans and 3 smaller tomatoes and had enough for 4 people plus 2servings of leftovers.
Sonia
Why boil the green beans instead of steaming them? I always steam these and almost all vegetables that recipes say to boil, then drain. Why boil rather than steam?
Cynthia
Subbed dill for basil and it was delicious!
Katie
this was a delicious and quick lunch! I made a bit more dressing than called for nad added a bag of pre-cooked lentils from trader joes - perfect lunch!
cleocat
Made this tonight alongside the swordfish by same chef...fantastic. All the flavors play on each other and compliment each other very well. Highly recommend making together. Fabulous summer dinner party meal.
Debbie in Seattle
Delicious combo for a easy and tasty summer salad. Great viniagrette that could be used for any salad.
Laura T
Can you make this ahead of time, if yes, how long?
Robimc
This salad is simple, but so delicious! I’ve got green beans ripe in the garden, so I’ve made it twice. I subbed mint for basil, because that’s what I have on hand, otherwise followed the recipe as written. Yum!
tracy morgan
I found the hint to salt the tomatoes very helpful. It seemed to intensify their flavor while not watering down the vinaigrette. Yes I know people hate this being impure and adding something outside the recipe to it, but I added tuna without oil and it was a revelation.
Deb Pickman
Wonderful!! Used red onion instead of shallots. Only had balsamic vinegar and regular so used both (mostly balsamic). Quality tomatoes are key.
Leslie
A friend had a bumper crop of the yellow string beans and some very large and very ripe romas. Cut the romas into chunks, used extra garlic (always!). This went for 2 meals for 1. I halved the recipe. First meal I added mozzarella balls at the last minute, second cooked shrimp at the last min. So the yellow beans work well, tho I cut them into thirds for ease in mixing and eating. It may not be quite as colorful as using the green beans but still tasted great.
Laura
I've made this twice now. The first time was for company. Everyone loved it and wanted the recipe. It is quick, easy, and super delicious!
Amy O
This is delicious. I’ve been making it with leftover pan-grilled green beans and other leftovers like melon and sweet corn. Can’t really go wrong with this dressing!
Mark
It's really about the dressing here. Green beans are a good base but I changed out the tomatoes for roasted peppers. Making it again and doing the same thing and also adding toasted pine nuts or slivered/sliced almonds. If you have a mortar and pestle, this is a great use for it.
Maggie
I’m going to add a few anchovies next time. It’s the perfect dish for thanksgiving. We’ll, it’s perfect for anytime
GG
Make sure you are a dijon mustard fan if you make this salad.
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