This recipe can be prepared in 45 minutes or less.
Ingredients
Serves 20 generously
For Caesar mayonnaise
Make Caesar mayonnaise:
Step 1
Chop parsley and mash garlic to a paste with salt. In a bowl stir together parsley, garlic paste, and remaining mayonnaise ingredients and season with salt if necessary. Mayonnaise may be made 1 week ahead and chilled, covered.
Step 2
Trim beans and have ready a large bowl of ice and cold water. In a large kettle of boiling salted water blanch green beans and wax beans separately 2 minutes, or until colors brighten but beans are still crisp, transferring to ice water to stop cooking. (Do not blanch purple beans or they will lose their color.) Drain beans and pat dry. Beans may be blanched 1 day ahead and chilled in sealable plastic bags.
Step 3
Trim radishes, leaving some small green leaves attached.
Step 4
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Reviews (6)
Back to TopThis is simple and fantastic, although I made it without parsley. Flavor is classic and delicious.
bjtjps
Cincinnati, OH
12/22/2014
I'm kind of surprised that this recipe has only four reviews! It is one of my standard "go-to"s for almost any occasion. The veggies obviously can change but the Caesar mayo is incredible. I've used both pre-shredded Parm and grated my own -- and while one is better the other, you can definitely get away with using the pre-shredded (not the green can). Great flavors and so easy!
duch4na
Taxation without Representation Washington DC
11/17/2012
Really yummy. I also used anchovy paste. My guests liked it so much they double dipped.
Anonymous
New Delhi
8/9/2009
I serve the dressing in a hollowed-out red cabbage half for a colorful presentation. Anchovy paste works just as well as anchovies. This is a fantastic appetizer.
ivgert
San Francisco
12/23/2008
My guests and I really liked this dip. I used other veggies with it. Although radishes look terrific, they are not the first to be eaten. I would definitely make this dip again with a variety of seasonal crudites.
Seattle
11/9/2000
My guests and I really liked this dip. I used other veggies with it. Although radishes look terrific, they are not the first to be eaten. I would definitely make this dip again with a variety of seasonal crudites.
Seattle
11/9/2000
It's a simply fabulous dip. I particularly like to serve it with asparagus, jicama and red peppers.
Anne Clamoungou
Seattle, WA
8/17/2000
