Grilled Green Bean & Smoked Tomato Salad
By á-830
Ingredients
- For Smoked Tomatoes:
- 1 tbsp olive oil
- 1 pinch dried oregano
- 1 pinch dried thyme
- 1/8 tsp California garlic pepper
- 2 plum tomatoes, quarter lengthwise
- For Honey Dijon Vinaigrette:
- 2 tbsp honey
- 2 tbsp rice wine vinegar
- 2 tbsp Dijon mustard
- 1 tbsp sugar
- 3/8 tsp California garlic pepper
- 3 tbsp extra virgin olive oil
- 3 tbsp vegetable oil
- For Salad:
- Salt
- 1 pound green beans
- Ground black pepper
- 2 tsp olive oil
- 1/2 cup thin;y sliced red onion
- 8 ounces Gorgonzola cheese, crumbled
Details
Preparation
Step 1
To prepare smoked tomatoes: In a small bowl, stir together olive oil, oregano, thyme and garlic pepper; add tomato wedges and toss to coat well. Place in a smoker over hickory chips and smoke until tomatoes begin to soften. Set tomatoes aside.
To prepare vinaigrette: in a blender, combine honey, vinegar, mustard, sugar, and garlic pepper; pulse until well mixed. Combine olive oil and vegetable oil in a 1 cup measuring cup with a spout. With blender running, gradually add oil through hold in lid. Yields about 10 tablespoons.
To prepare salad: Prepare a medium hot dire in the grill or use a grill pan. Bring a large pot of salt water to a boil. Add green beans; cook just until crisp-tender. Drain well. Toss with salt and pepper to taste and just enough olive oil to coat lightly. Place beans on a hot grill; leave just long enough to make grill marks and to introduce a grilled flavor. Let beans cool completely.
Toss cooled beans with red onion and 1/2 cup vinaigrette or to taste. Just before serving toss with Gorgonzola; garnish with smoked tomatoes.
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