Butter Bean Caesar Salad
Prep: 10 minutes
Cook: 15 minutes
Cook: 15 minutes
Easy
Serves 6
Ingredients
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For the croutons
150g focaccia or sourdough, crust removed, cut into 2cm chunks -
2 tbsp Belazu Early Harvest EVOO
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1 garlic clove, skin on, gently crushed
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2 sprigs of thyme
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For the salad
200g extra fine green beans -
reserved Belazu Judion Butter Beans
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2 tbsp Belazu Crete Gold EVOO
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2 hearts of Romaine lettuce
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parmesan, to grate
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1 tbsp chives, finely chopped
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For the dressing
1 jar Belazu Judion Butter Beans -
1 tsp Belazu Flavour Hacks Roasted Garlic
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3 anchovies
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a few dashes of Worcestershire sauce
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1 tsp Dijon mustard
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juice of 1/2 a lemon
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25g parmesan, finely grated
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100ml Belazu Crete Gold EVOO
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50ml cold water
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sea salt and black pepper, to season
Method
- Step 1: Set your oven to 170C Fan. Toss the bread in the Olive Oil, garlic and thyme. Tip onto an oven tray and bake for 10-12 minutes until golden brown.
- Step 2: Bring a saucepan of salted water to the boil and cook the green beans for 5-6 minutes until soft and sweet. Drain and set aside to cool down to room temperature.
- Step 3: Set aside half the jar of Butter Beans to crisp up later on. Tip the remainder of the jar, including the juice, into a food processor along with the other ingredients for the dressing. Blend until completely smooth. Check the seasoning and adjust as you like, adding a little more Worcestershire sauce, salt or parmesan.
- Step 4: Your croutons should be ready by now. Remove them from the oven, then increase the heat to 200C. Pat dry the reserved Butter Beans, then toss in 2 tbsp Olive Oil. Tip onto a tray then roast for 5-6 minutes until crisp and browned.
- Step 5: When ready to serve, roughly chop the lettuce and tip into a large bowl with the cooked green beans and croutons. Pour over the dressing and gently toss everything together to coat evenly. Pile the salad onto a platter, then top with the crispy Butter Beans, freshly grated parmesan and chopped chives.
