Is there anything more satisfying than crisp, delicious Caesar salad?!
Our September recipe, Joyce’s white bean Caesar salad, is a new take on a classic dish that can be served as the main course or as a side. This salad will keep you full and energized thanks to its nourishing greens and high-protein beans.
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Makes roughly 18 portions
1. For the White Bean Purée: Place beans in a food processor or blender, add water, and purée until well blended.
2. For the Dressing: Combine the White Bean Purée, lemon juice, anchovy purée, minced garlic, Parmesan, extra-
virgin olive oil, cold water as needed, and Black pepper, ground. You may add a bit of Dijon mustard if you like.
3. For the Croutons: Bake at 350°F until crisp.
4. Toss salad with some of the Dressing and top with the Croutons.
Notes: If using dried beans, soak 1⁄2 cup dried white beans in cold water over night. Drain and place in a saucepan and cover with fresh water. Bring to a boil and reduce heat to a simmer. Cook until tender, about 30 minutes. Store the beans in their cooking liquid. Cool completely then purée beans in a food processor or blender.
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