Caesar salad, but make it with beans! This delicious spin on the traditional Caesar turns butter beans into crispy croutons. Packed with fresh, crunchy textures and a creamy, tangy dressing, great for a speedy meal.
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
butter beans 800 g (drained)
cucumber 1
mayonnaise 4 tbsp
Dijon mustard 2 tsp
Worcester sauce 4 tsp
Parmesan 60 g
little gem lettuce 4 (chopped)
Method
Preheat the air fryer
Preheat your air fryer to 200°C.
Cook the butter bean croutons
To cook the butter bean croutons - drain the beans.
Set aside half the butter beans for the salad. Pat dry the remaining half with a kitchen towel.
Toss the butter beans in the air fryer, drizzle with some oil, season with salt and pepper, shake to coat evenly. Air fry for 12-15 minutes, shaking halfway. Set aside to cool once done.
Prepare the smacked cucumber
To make the smacked cucumber: slice the cucumber in half lengthways and scoop out the seeds with a teaspoon. Place the cucumber, flesh-side down and then gently bash with a rolling pin (or another heavy object) to bruise it. Cut the cucumber into thin slices.
Season the cucumber slices with some salt and set aside for 5 minutes. It may need draining after 5 minutes as the salt will draw out the water.
Make the dressing
Grate the Parmesan.
To make the dressing - combine the mayonnaise, Dijon mustard, Worcestershire sauce and Parmesan in a small bowl. Add a splash of water to loosen to your preferred consistency, and season with black pepper.
Assemble the salad
Chop the little gem lettuce.
To assemble the salad - in a large bowl, combine the little gem lettuce, smacked cucumber, the remaining butter beans and 3/4 of the dressing. Top with the butter bean croutons and drizzle with the remaining dressing. Add more Parmesan on top if you like. Tuck in and enjoy!
