Multi-bean salads comprising a blend of different beans thoroughly smeared in your favorite dressing can also include meat, cheese, and vegetables for variety. For instance, take our salivating mix of sturdy chickpeas, cannellini beans, and garden fresh green beans drenched in a tangy Caesar dressing garnished with a dab of lemon zest and juice. To replicate the feeling of biting into croutons on a Caesar salad, we top the salad with a sprinkle of buttery breadcrumbs just before serving to add a pop of color and a bite of crunch.

While the classic Caesar salad dressing calls for raw egg yolk, those preferring not to include it have the alternative of opting for pasteurized eggs, or whipping up a Caesar-Style Dressing using mayonnaise instead of the egg. Partakers of anchovy paste can substitute it for anchovy fillets, implying one teaspoon for every two fillets. Save a cooking pot by blanching the green beans along with the eggs before dunking both in an ice bath to halt cooking. This keeps the green beans vibrantly green and crisp, while ensuring perfectly boiled yolks.

The best part about this dish is that it can be prepared ahead of time and it only gets tastier as it rests. If you decide to whip up your own Caesar dressing instead of grabbing a bottle off the shelf, just ensure you make it a day in advance and keep it covered in the refrigerator, whisking it to reemulsify if needed. Remember to keep the breadcrumbs separate and sprinkle them over the salad just before serving to ensure the right amount of crunch.

The detailed recipe involves boiling eggs and haricot verts together before cooling in an ice bath, followed by dressing preparation and mixing of the major ingredients, ending in toasting the breadcrumbs and dressing them atop the salad. Enjoy this nutritious, flavorsome dish, further amped up with an extra drizzle of Caesar dressing, if desired.