Asparagus and Green Bean Caesar Salad

This is a twist on a Caesar salad which really packs a punch – none of your flimsy lettuce leaves or overcooked chicken to be seen here. The dressing is similar to a Caesar dressing, hence the name, but I packed it full of garlic, mustard and anchovies to give it as much of a wow factor as possible.

I topped the salad with a poached egg, and this works well with the Caesar dressing too. Then there are all of the different textures – al dente veg, crunchy croutons and silky egg – please give it a go!

This recipe makes more dressing than you’ll need, but it’s great to have in the fridge in case you want something to dip carrot batons (or crisps…) in.

This is one of those recipes that tastes restaurant quality, without needing loads of effort. A true gem!

Ingredients, Substitutions and Variations

• Mayonnaise, whole grain mustard, white wine vinegar, garlic, anchovy fillets – these are your dressing ingredients. Together, they work beautifully. You COULD make this salad vegetarian by omitting the anchovy and Parmesan.
• Eggs – we will poach these eggs to top the salad. You could fry your eggs rather than poaching, if you like.
• Asparagus and green beans – these vegetables provide your crunch and greenery. You could also add some tender stem broccoli.
• Croutons – buy them or make your own by toasting small chunks of bread in the oven, tossed in olive oil. I used bought this time, because I was low on time.
• Parmesan – gives that delicious salty flavour reminiscent of a traditional Caesar salad.

Top Tips

1. Poaching your eggs The trickiest part of this recipe is poaching your eggs, but you don’t need to worry. There are lots of tips and tricks floating around for poaching eggs, but just keep it simple. Boil your water, crack your eggs in then turn off the heat. They’ll be cooked in five minutes. To get them out, use a slotted spoon to ease them into a colander. They’re ready!
2. Griddling your vegetables You can use either a griddle pan or a barbecue for your vegetables.
3. Make ahead The dressing can be made ahead. Store in the fridge for up to a week.

Asparagus and Green Bean Caesar Salad

Harriet Young

May 20, 2024

This flavourful twist on a Caesar salad with asparagus, green beans and poached eggs makes an amazing dinner for two – perfect for date night.

5

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Salad

Servings 2 people

Ingredients

  

1x2x3x

• 2 tbsps mayonnaise
• 2 tsps wholegrain mustard
• 1 tbsp white wine vinegar
• 1 large clove garlic
• 4 anchovy fillets
• 2 eggs
• 200 g asparagus spears
• 200 g green beans
• 50 g croutons
• Parmesan shavings to serve

Instructions

 

• Mix together the mayonnaise, mustard and vinegar in bowl. Finely chop your garlic and anchovies and mix in.
• Put your eggs on to poach – heat a pan of water until it’s boiling rapidly. Crack the eggs in, then turn off the heat and leave for 4-5 minutes.
• Put a griddle pan on a high heat (you could use a barbecue if you wanted) and add the asparagus and green beans. Heat, turning regularly, until slightly softened and just beginning to colour.
• To serve, pile the veg into a bowl and sprinkle over the croutons. Top with your egg, dollop over the sauce and then add your parmesan shavings. Enjoy!

Keyword asparagus, eggs, green beans, salad

Tried this recipe?Let us know how it was!

More delicious salad recipes to try:

• Chicken Nacho Salad
• Warm Roasted Chickpea Salad
• Quinoa and Lentil Salad
• Steak and Green Bean Salad
• Warm Beef and Lentil Salad
• Sweetcorn and Black Bean Salad
• Pomegranate, Feta and Chickpea Salad
• Avocado, Bacon and Dolcelatte Salad
• Quinoa, Feta and Roasted Pepper Salad
• Carrot, Watercress and Beetroot Salad