Why This Recipe Works

To keep the flavors bold and prevent the green beans from tasting waterlogged, we blanched the beans in boiling salted water, and then, instead of shocking them in ice water, transferred them to a towel-lined baking sheet to cool down. To make a Caesar dressing that would cling well to the beans, we combined lemon juice, Worcestershire sauce, garlic, anchovy and extra-virgin olive oil and emulsified the dressing with Dijon mustard. To add texture to the salad (and keep it traditional), we tossed in skillet-toasted crispy croutons.

Before You Begin

For maximum crunch, use a good-quality baguette for the croutons. The dressing can be made up to 1 day in advance.

Instructions

for the dressing and green beans

Whisk lemon juice, Worcestershire, mustard, garlic, anchovies, 1/2 teaspoon pepper, and 1/4 teaspoon salt in bowl until combined. Slowly whisk in oil until emulsified; set aside.

Line baking sheet with clean dish towel. Bring 4 quarts water to boil in large Dutch oven. Add green beans and 1 1/2 teaspoons salt, return to boil, and cook until tender, 5 to 7 minutes. Drain green beans in colander and spread in even layer on prepared sheet. Let green beans cool completely.

For the croutons: Meanwhile, toss baguette, oil, and pepper in large bowl until baguette pieces are coated with oil. Transfer to 12-inch nonstick skillet (reserve bowl). Cook over medium-high heat, stirring occasionally, until golden brown and crispy, 5 to 7 minutes. Return croutons to reserved bowl.

Transfer dressing, green beans, and half of Parmesan to bowl with croutons and toss to combine. Season with salt and pepper to taste. Transfer to serving dish. Sprinkle with remaining Parmesan. Serve.