Grilled Green Bean Salad With Red Onions And Tomatoes
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
16 large
Garlic Cloves (unpeeled)2.5 tbsps
Olive Oil (preferably extra-virgin)1 cup
Balsamic Vinegar2 tbsps
Basil (chopped fresh)1.5 cups
Red Onion (thinly sliced)Directions:
1
Preheat oven to 350°F
2
Place garlic cloves in small baking dish
3
Drizzle 2 tablespoons oil over
4
Cover and bake garlic until tender, about 20 minutes
5
Uncover; bake until garlic is golden brown, about 10 minutes longer
6
Cool
7
Peel garlic
8
Transfer garlic and oil to processor
9
Process until smooth paste forms
10
Add vinegar; process until well blended
11
Transfer to medium bowl
12
Gradually add 1/4 cup oil, whisking until dressing is thick and smooth
13
Stir in basil
14
Season dressing with salt and pepper
15
Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes
16
Drain; transfer beans to large bowl of ice water
17
Drain; pat dry with paper towels
18
Toss beans in large bowl with remaining 1/2 tablespoon oil
19
Season with salt and pepper
20
(Dressing and beans can be prepared 1 day ahead
21
Cover separately and refrigerate
22
) Prepare barbecue (medium-high heat) or preheat broiler
23
Grill or broil beans until beginning to brown, turning frequently, about 2 minutes
24
Transfer to large bowl
25
Add onions and tomatoes
26
Toss with enough dressing to coat
27
Serve salad at room temperature
28
Preheat oven to 350°F
29
Place garlic cloves in small baking dish
30
Drizzle 2 tablespoons oil over
31
Cover and bake garlic until tender, about 20 minutes
32
Uncover; bake until garlic is golden brown, about 10 minutes longer
33
Cool
34
Peel garlic
35
Transfer garlic and oil to processor
36
Process until smooth paste forms
37
Add vinegar; process until well blended
38
Transfer to medium bowl
39
Gradually add 1/4 cup oil, whisking until dressing is thick and smooth
40
Stir in basil
41
Season dressing with salt and pepper
42
Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes
43
Drain; transfer beans to large bowl of ice water
44
Drain; pat dry with paper towels
45
Toss beans in large bowl with remaining 1/2 tablespoon oil
46
Season with salt and pepper
47
(Dressing and beans can be prepared 1 day ahead
48
Cover separately and refrigerate
49
) Prepare barbecue (medium-high heat) or preheat broiler
50
Grill or broil beans until beginning to brown, turning frequently, about 2 minutes
51
Transfer to large bowl
52
Add onions and tomatoes
53
Toss with enough dressing to coat
54
Serve salad at room temperature