White Bean Caesar Salad

Crispy white beans, crunchy parmesan breadcrumbs, and a bright lemon Caesar dressing. You won't miss the chicken.

Why I Love It

There's something about having kids, or maybe being pregnant four times, that has made me less interested in meat. I'll still happily eat almost anything, but more and more I find myself craving meals that don't rely on it.

Ironically, I wish the opposite were true because I actually want the protein. But instead, I've become weirdly devoted to beans. Tofu too, which definitely isn't glamorous, but I just love it.

So when I started thinking about my ideal Caesar salad, it wasn't one piled high with chicken. I know that's the classic protein addition, and I have even have a really great grilled chicken caesar recipe, but what I actually wanted was a bowl full of crispy, garlicky white beans.

I roast them with plenty of olive oil and whole garlic cloves until they're crackly on the outside and creamy in the center. Then, to save myself another pan, I scatter parmesan breadcrumbs onto the same baking sheet for the last few minutes so everything crisps together.

The dressing is a little brighter than a traditional Caesar. There's plenty of garlic, anchovy, and parmesan, but I lean into fresh lemon to keep the whole salad feeling light and fresh. If you're a Caesar fanatic, my radicchio caesar salad is another favorite.

What I love most is the contrast of textures. Crisp romaine, crunchy breadcrumbs, creamy beans with crackly roasted edges, shaved parmesan, and a generous amount of cracked pepper. Every bite is different and so delicious.

How to Make White Bean Caesar Salad

Recipe Tips

Dry the beans really well. The drier they are before roasting, the crispier they'll become. I usually let them sit on a towel for a few minutes after patting them dry.

Roast the breadcrumbs with the beans. It saves washing another pan, and the breadcrumbs soak up all those garlicky, olive oil flavors.

Don't overdress the salad. Start with about half the dressing and add more as needed. You can always add more, but you can't take it away.

Use real Parmigiano Reggiano. With so few ingredients, the flavor really matters, and freshly grated parmesan melts into the dressing much better than the pre-grated kind.

Serve right away. The contrast between crisp romaine, crunchy breadcrumbs, and warm crispy beans is at its best as soon as everything comes together.

Roast an extra can of beans. Trust me. They're ridiculously good for snacking and make a great topping for soups, grain bowls, or pasta later in the week. And If you're as serious about beans as I am, my lemony white bean salad is another recipe I make all the time.

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