Green Bean Caesar Salad

• servings: 4 servings
• total time: 20 minutes

Ingredients

1 pound green beans, trimmed (about 4 cups)

⅛ teaspoon salt

1½ teaspoons extra-virgin olive oil plus 2 tablespoons, divided

3 tablespoons seasoned or plain panko breadcrumbs

⅓ cup whole-milk plain strained (Greek-style) yogurt

2½ tablespoons grated Parmesan cheese, plus 2 tablespoons shaved, divided

2 teaspoons lemon juice (from 1 small lemon)

¾ teaspoon lower-sodium Worcestershire sauce

½ teaspoon anchovy paste (optional)

½ teaspoon Dijon mustard

1 medium clove garlic, grated (¼ teaspoon)

⅛ teaspoon ground pepper, plus more for garnish

Water, as needed

Directions

Bring a large pot of water to a boil over high heat. Add trimmed green beans; cook until crisp-tender and bright green, about 5 minutes. Drain the beans thoroughly; pat dry with a paper towel and transfer to a serving platter. Sprinkle with ⅛ teaspoon salt.

Meanwhile, heat 1½ teaspoons oil in a small skillet over medium heat. Add 3 tablespoons panko; cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Remove from heat and set aside.

In a small bowl, whisk ⅓ cup yogurt, 2½ tablespoons grated Parmesan, 2 teaspoons lemon juice, ¾ teaspoon Worcestershire, ½ teaspoon anchovy paste (if using), ½ teaspoon mustard, the grated garlic, ⅛ teaspoon pepper, and the remaining 2 tablespoons oil until combined. If needed, whisk in water, 1 teaspoon at a time, until desired consistency is reached.

Drizzle the dressing over the beans. Top with the toasted panko and the remaining 2 tablespoons shaved Parmesan. Garnish with pepper, if desired.

Nutrition

• Calories: 179 kcal
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Cholesterol: 8 mg
• Sodium: 256 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 6 g