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zucchini white bean caesar salad

(1 rating)
Kitchen Crew
By Kitchen Crew

If you’re a fan of the traditional Caesar salad, then you’re going to fall in love with this refreshing twist! This modern take on a classic features delicate zucchini ribbons alongside cannellini beans, homemade parmesan cheese crisps, and a zesty vegan Caesar dressing. Simple and fresh, this zucchini Caesar is the perfect recipe for summer!

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 5 Min
method Bake

Ingredients For zucchini white bean caesar salad

  • VEGAN CAESAR DRESSING
  • 1 Tbsp
    lemon juice
  • 2 tsp
    tahini paste
  • 2 tsp
    capers
  • 1 1/2 tsp
    Dijon mustard
  • 1 tsp
    caper brine
  • 1 tsp
    warm water
  • 1 clove
    garlic, minced
  • 1/4 tsp
    salt
  • 1/4 tsp
    pepper
  • SALAD
  • 1/2 c
    freshly grated Parmesan cheese
  • 4 md
    zucchini, washed
  • 1
    white squash, washed
  • 1 can
    cannellini beans (15 oz)
  • lemon zest, for topping

How To Make zucchini white bean caesar salad

Test Kitchen Tips
To make this salad 100% vegan, substitute dairy-free Parmesan for the freshly grated stuff.

If using regular Parmesan, make sure to grate it fresh. Pre-packaged shredded Parmesan won't make a very tasty crisp.
  • dressing ingredients in mortar and pestal
    1
    To make the dressing, add all ingredients to a mortar and pestle or blender.
  • completed dressing
    2
    Use the pestal to combine the ingredients or blend well. (The end result does not have to be completely smooth; there should be a few capers remaining.)
  • one tablespoon freshly grated Parmesan
    3
    To make the salad, preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Add 1 Tbsp Parmesan cheese to the prepared baking sheet in a little pile. Lightly press down with the back of a spoon.
  • Parmesan piles
    4
    Repeat with the remaining cheese, placing each spoonful about 1" apart.
  • baked crisps
    5
    Bake 3-5 minutes until golden. Allow to cool while you prepare the salad.
  • peeled vegetables
    6
    To make the salad, peel the zucchini and squash into long ribbons using a vegetable peeler. Add to a large bowl.
  • beans added to ribbons
    7
    Rinse and dry the cannellini beans. Add to the bowl with the ribbons.
  • drizzle dressing
    8
    Drizzle the desired amount of dressing into the bowl, then lightly toss the salad. Serve on salad plates with 1-2 Parmesan crisps on each plate.
  • salad final
    9
    Top with lemon zest, if desired. Enjoy!
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