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  • Grilled Green Bean Salad With Red Onions And Tomatoes

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    Grilled Green Bean Salad With Red Onions And Tomatoes
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 16 lrg garlic cloves unpeeled
    • 2 1/2 Tbsp. extra virgin olive oil (preferably extra-virgin) plus
    • 1/4 c. extra virgin olive oil (preferably extra-virgin)
    • 1/4 c. balsamic vinegar
    • 2 Tbsp. minced fresh basil Salt to taste Freshly-grnd black pepper to taste
    • 1 lb haricots verts trimmed (or possibly other thin green beans)
    • 1 1/2 c. thinly-sliced red onions
    • 3 x plum tomatoes seeded, and cut matchstick-size strips - (abt 1 1/2 c.)

    Directions

    1. Preheat oven to 350 degrees. Place garlic cloves in small baking dish. Drizzle 2 Tbsp. oil over. Cover and bake garlic till tender, about 20 min. Uncover; bake till garlic is golden, about 10 min longer. Cold. Peel garlic.
    2. Transfer garlic and oil to processor. Process till smooth paste forms. Add in vinegar; process till well blended. Transfer to medium bowl. Gradually add in 1/4 c. oil, whisking till dressing is thick and smooth. Stir in basil. Season dressing with salt and pepper.
    3. Cook beans in large pot of boiling salted water till just crisp-tender, about 2 min. Drain; transfer beans to large bowl of ice water. Drain; pat dry with paper towels. Toss beans in large bowl with remaining 1/2 Tbsp. oil. Season with salt and pepper. (Dressing and beans can be prepared 1 day ahead. Cover separately and chill.)
    4. Prepare barbecue (medium-high heat) or possibly preheat broiler. Grill or possibly broil beans till beginning to brown, turning frequently, about 2 min. Transfer to large bowl. Add in onions and tomatoes. Toss with sufficient dressing to coat. Serve salad at room temperature.
    5. This recipe yields 6 servings.

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