epicurious4.1
Zucchini and White Bean Caesar
Ribbons of raw zucchini take well to the Caesar treatment in mostly no-cook dinner. If you have lots of summer squash, this easy summer meal is the answer.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 20 min👤 Rebecca Firkser📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●saucepan
- ●bowl
- ●food processor
- ●whisk
- ●knife
- ●peeler
📝 Preparation Steps
1
Tear ½ small loaf crusty bread (such as country-style, ciabatta, or baguette) into 1" pieces (you should have about 4 cups). Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Add bread and season with kosher salt and freshly ground black pepper. Cook, tossing occasionally, until golden brown and crisp on all sides, about ⏱️ 5 minutes. Transfer to a plate.
Freshly ground black pepper
2
Whisk together 2 large egg yolks*, 2 large garlic cloves, finely grated, 1 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, and 3 tsp. Dijon mustard in a medium bowl. Whisking constantly, gradually pour in ⅓ cup extra-virgin olive oil, starting drop by drop and increasing to a steady stream. (To keep the bowl from sliding as you whisk, set inside a snugly fitting saucepan or wrap a damp kitchen towel around base of bowl to stabilize.) Whisk until mixture is emulsified and achieves a consistency between heavy cream and mayonnaise. (Alternatively, you can use a food processor, first pulsing egg yolk mixture together, then running the motor while you gradually stream in oil.)
large garlic cloves, finely grated2. finely grated lemon zest, plus more for serving1 tsp. Dijon mustard3 tsp
3
Finely chop 3 oil-packed anchovy fillets, then sprinkle with salt and use the side of your knife to mash into a paste; scrape into egg yolk mixture. Add 1½ oz. Parmesan, finely grated, ½ tsp. Diamond Crystal or ¼ tsp. kosher salt, and lots of pepper; whisk to combine. Taste dressing and season with more salt and pepper if needed (dressing should be pretty assertive—we’re about to add lots of bread, zucchini, and beans).
oil-packed anchovy fillets3½ oz. Parmesan, finely grated, plus more for serving1
4
Place croutons, 1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler, and one 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry, in a large bowl; drizzle with dressing and toss gently to coat.
½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler115.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry1
5
Divide salad among plates and top with more Parmesan and lemon zest, season with more pepper, and drizzle with more oil if desired. Serve with lemon wedges for squeezing over. *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems…or people who don’t like raw eggs. Just use coddled egg yolks instead if needed.
Lemon wedges (for serving)
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