Grilled Green Bean Salad With Red Onions And Tomatoes

By á-174942

Ingredients

• 16 large garlic cloves unpeeled
• 2 1/2 tablespoons olive oil (preferably extra-virgin) plus
• 1/4 cup olive oil (preferably extra-virgin)
• 1/4 cup balsamic vinegar
• 2 tablespoons chopped fresh basil
• Salt to taste
• Freshly-ground black pepper to taste
• 1 pound haricots verts trimmed (or other thin green beans)
• 1 1/2 cups thinly-sliced red onions
• 3 plum tomatoes seeded, and cut
• matchstick-size strips - (abt 1 1/2 cups)

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees. Place garlic cloves in small baking dish. Drizzle 2 tablespoons oil over. Cover and bake garlic until tender, about 20 minutes. Uncover; bake until garlic is golden brown, about 10 minutes longer. Cool. Peel garlic.

Transfer garlic and oil to processor. Process until smooth paste forms. Add vinegar; process until well blended. Transfer to medium bowl. Gradually add 1/4 cup oil, whisking until dressing is thick and smooth. Stir in basil. Season dressing with salt and pepper.

Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain; transfer beans to large bowl of ice water. Drain; pat dry with paper towels. Toss beans in large bowl with remaining 1/2 tablespoon oil. Season with salt and pepper. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate.)

Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil beans until beginning to brown, turning frequently, about 2 minutes. Transfer to large bowl. Add onions and tomatoes. Toss with enough dressing to coat. Serve salad at room temperature.

This recipe yields 6 servings.