Warm Grilled Green Bean Salad

By SushiChick

The fresh herbs in this salad make a beautiful pesto-style dressing. A fresh and flavorful menu option for brunch, lunch or dinner from Chalk Point, a farm-to-table restaurant in NYC adapted for People Magazine.

Ingredients

• 1 tsp. chopped garlic
• 1 tbsp. capers
• 1 cup, plus 2 tbsp. torn fresh flat-leaf parsley, divided
• 1/4 cup, plus 2 tbsp. fresh parmesan cheese, divided
• 2 tbsp. lemon zest, plus 4 tbsp. fresh juice, divided
• 1/2 tsp. kosher salt, divided
• 1/2 tsp. black pepper, divided
• 1/3 cup plus 3 tbsp. extra virgin olive oil, divided
• 1-lb. of green and yellow beans, trimmed and blanched
• 2 tbsp. chopped fresh chives
• 2 soft cooked eggs, halved

Details

Servings 4
Preparation time 25mins
Cooking time 35mins
Adapted from facebook.com

Preparation

Step 1

To make the dressing, combine garlic, capers, 1 cup of parsley and 1/4 cup of tarragon in a food processor until finely chopped. Add 1/2 cup of Parmesan, 1 tablespoon lemon zest, 2 tablespoons lemon juice and 1/4 teaspoon each salt and pepper. With processor running, slowly drizzle in 1/3 cup of olive oil until smooth. Set aside.

Preheat grill pan to high. Toss blanched beans with remaining two tablespoons of lemon juice, 3 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper. Cook, uncovered, until charred and tender, about 5 minutes.

Toss grilled beans with reserved herb dressing. Gently fold in chives and remaining 2 tablespoons each of parsley, tarragon and Parmesan and 1 tablespoon of lemon zest. Serve with soft cooked eggs.