Caesar Cannellini Bean Salad Recipe

Ingredients

Creamy Caesar Dressing

• 1/4 cup red wine vinegar
• 6 anchovy fillets
• 4 garlic cloves
• 1/2 cup Greek yogurt
• 1/4 cup extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon white sugar

Parmesan Croutons

• 1 1/2 cups cubed Italian bread
• 1 tablespoon melted butter
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil

Salad

• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 cups packed baby kale
• 1 cup cooked farro, cooled
• 1 red bell pepper, chopped
• 2/3 cup shredded radicchio
• 1/2 cup shredded Parmesan cheese
• 1/4 cup jarred sliced pepperoncini peppers
• 1 shallot, thinly sliced

Directions

Step 1: To prepare the Caesar dressing, blend the red wine vinegar, anchovy fillets, and garlic in a blender until nearly smooth. Add Greek yogurt, extra-virgin olive oil, Dijon mustard, and sugar. Blend again until smooth. Refrigerate the dressing until ready to use. This will make 1 cup of dressing.

Step 2: For the croutons, toss the cubed Italian bread with melted butter in a bowl. Then, add the grated Parmesan cheese and toss everything together. Heat olive oil in a large skillet over medium heat. Cook the bread cubes, turning occasionally, until golden brown and crispy, about 10 minutes. Remove from heat and let them cool. The croutons will continue to crisp as they cool. This recipe makes approximately 1 1/4 cups of croutons.

Step 3: In a large bowl, stir together the cannellini beans, baby kale, cooled farro, chopped red bell pepper, shredded radicchio, Parmesan cheese, sliced pepperoncini, and thinly sliced shallot.

Step 4: Add the prepared Caesar dressing to the salad mixture and toss well to coat all the ingredients evenly.

Step 5: Cover the bowl and refrigerate for at least 30 minutes (you can refrigerate it for up to 4 days). This allows the flavors to meld together.

Step 6: Just before serving, top the salad with the crispy Parmesan croutons.

Recipe Tip:

If you're short on time, you can use 1 cup of store-bought Caesar dressing and 1 1/4 cups of pre-made croutons as a shortcut.

Nutrition Facts (per serving)

• Calories: 496
• Total Fat: 18g (23% Daily Value)
• Saturated Fat: 5g (25% Daily Value)
• Cholesterol: 18mg (6% Daily Value)
• Sodium: 1065mg (46% Daily Value)
• Total Carbohydrate: 60g (22% Daily Value)
• Dietary Fiber: 12g (44% Daily Value)
• Total Sugars: 6g
• Protein: 26g (51% Daily Value)
• Vitamin C: 53mg (59% Daily Value)
• Calcium: 328mg (25% Daily Value)
• Iron: 7mg (39% Daily Value)
• Potassium: 1095mg (23% Daily Value)

The Fascinating Story Behind Caesar Cannellini Bean Salad

The Caesar Cannellini Bean Salad is a modern twist on the classic Caesar salad, which was originally created in the 1920s by Italian-American restaurateur Caesar Cardini in Tijuana, Mexico. While the traditional Caesar salad is known for its crisp romaine, Parmesan cheese, croutons, and anchovy-based dressing, the addition of cannellini beans elevates it into a more filling and protein-rich dish. This innovation likely emerged in the early 21st century as home cooks and chefs sought to combine Mediterranean legumes with familiar salad flavors, creating a heartier option that satisfies both taste and nutrition.

Regional Variations and Adaptations

Though Caesar salad has become a global favorite, regional adaptations vary widely. In the United States, chefs often incorporate grains like farro or quinoa, as seen in this recipe, along with colorful vegetables such as kale, radicchio, and bell peppers. In Italy, the focus remains closer to the original, emphasizing simplicity with romaine lettuce, Pecorino Romano, and anchovies. The addition of cannellini beans reflects a broader Mediterranean influence, popular in Italian and Southern European cuisines, where white beans are commonly used in salads and stews for their creamy texture and mild flavor.

How It Differs from Similar Dishes

Unlike a standard Caesar salad, the Caesar Cannellini Bean Salad combines legumes, grains, and a variety of vegetables, resulting in a more robust texture and a richer nutritional profile. The inclusion of peperoncini peppers adds a subtle heat and tanginess that is not typical in traditional Caesar salads. Additionally, using Greek yogurt in the dressing instead of heavy mayonnaise or raw egg introduces a lighter, creamier consistency while retaining the signature savory depth from anchovies and Parmesan.

Where Its Commonly Served

This salad is versatile and can be enjoyed in multiple settings. It is popular as a light lunch, a side dish for dinner parties, or part of a buffet spread. Its combination of protein, fiber, and fresh vegetables makes it suitable for casual family meals as well as more formal gatherings. Many contemporary restaurants in North America and Europe feature versions of this salad on their seasonal menus, especially in spring and summer when fresh greens and peppers are abundant.

Interesting Facts and Culinary Insights

• Cannellini beans, also called white kidney beans, are highly valued for their creamy texture and ability to absorb flavors, making them perfect for salads.
• The use of farro in this salad adds a nutty flavor and chewy texture, complementing the crispness of kale and radicchio.
• Peperoncini peppers are often jarred in vinegar, which not only preserves them but also adds a subtle acidity that enhances the dressing.
• Making your own croutons, as suggested in the recipe, ensures a perfect balance of crunch and flavor compared to store-bought varieties.
• This salad can be prepared ahead of time, as the flavors meld beautifully when chilled for several hours, making it ideal for meal prep or entertaining.

Overall, the Caesar Cannellini Bean Salad is a perfect example of culinary evolution, blending traditional flavors with modern ingredients to create a dish that is both satisfying and nutrient-dense. Its unique combination of textures, flavors, and nutritional benefits makes it a standout choice among contemporary salads.

FAQ about Caesar Cannellini Bean Salad Recipe