Grilled Caesar Romano Beans with Garlicky Bread Crumbs

Say hello to the best egg-free Caesar, ready for summer feasting!

The first day of summer may be a few weeks away, but the season of sun-filled barbecues, picnics, and potlucks is here in full-swing. When it comes to sunny feasting, there are a few guests that aren’t invited to the party, like raw egg. Alas, this ingredient is what gives classic Caesar dressing its lush, silky texture when whisked with oil. For this egg-free, party-ready version, Dijon mustard and a dollop of white or yellow miso step in as the emulsifiers. The latter also lends extra savory depth, creating an umami powerhouse of a dressing combined with a whole tin of anchovies and lots of grated Parmigiano-Reggiano.

Of course, this dressing would find favor with romaine, but it’s a knockout tossed with grilled Romano beans. If you haven’t come across Romano beans, they are worth seeking out at your local farmer’s market (or Berkeley Bowl, if you live in the Bay Area). This Italian variety of pole bean is long, broad, and flat, making it ideal for grilling with more surface area for charred goodness (plus, they are less likely to fall through the grates!). When grilled just beyond tender-crisp, their inherent vegetal sweetness is enhanced and the texture becomes sumptuous while still retaining a bite.

And, to add crunchy magic, the dish is finished with toasted panko bread crumbs, bolstered by more garlic and freshly cracked black pepper. When I made these beans on Memorial Day, they were the first thing that disappeared on the table, everyone digging in with their hands, dragging the beans through the bright, zippy dressing.

This recipe is for paid subscribers—if you are looking for fun summertime sides that pack a punch of flavor, try these free recipes from the archives: Grilled Summer Squash with Harissa-Walnut Dressing, Beet & Feta Salad with Za’atar Crispies, and Smoky Broccoli & Cabbage Salad.

SUMMER SIDE GAME IS STRONG!