Looking for a quick vegetarian lunch? Cook the beans ahead of time to make this white bean caesar salad your go-to lunch on busy days.
If you still haven’t tried your hand at making your own salad dressing, now is a great time to start. Many dressings use ingredients you already have in the house and you’ll be amazed at the difference in taste (not to mention the improved nutrition).
White Bean Caesar Salad
- 5.0 stars
- 20m
- 20m
Ingredients
- 4 garlic cloves
- 1 lemon
- 1 egg
- 1 egg yolk
- 1 tsp. whole grain mustard
- 1/4 tsp. sea salt
- 3/4 c avocado oil
- 1/4 c extra virgin olive oil
- 1/4 c capers, with some brine
- 2 romaine lettuce heads
- 2 c cooked white beans
- 3 oz parmesan cheese
- fresh ground black pepper
- 6 sourdough bread slices, optional
- butter
Instructions
- Allow eggs to come to room temperature.
- Peel and crush garlic cloves. Juice lemon.
- In your food processor with s-blade attached, blend the egg, egg yolk, mustard, salt, garlic, and lemon juice until well combined.
- Using the drizzle feature or pouring very slowly, add the oils drop by drop.
- You are making mayonnaise, and it will begin to emulsify into a thick sauce. If it doesn’t, don’t worry. It will still taste great.
- When desired consistency is reached, add capers with a splash of brine and blend until smooth.
- Rinse lettuce well, and tear into bite-sized pieces.
- Toss with dressing and white beans. Grate parmesan into thin shavings. Top with parmesan cheese and fresh cracked pepper to taste. Warm the bread, butter it, and serve with salad.
Nutrition
- 743
- 19g
- 26g
- 8g
- 59g
- 40g
- 96mg
- 2g
- 676mg
Marie
My go to ceasars recipe!