Emerils Green Bean Salad
By Reneeb
Rate this recipe
4/5
(1 Votes)
Ingredients
- Coarse salt and ground pepper
- 3 tablespoons extra-virgin olive oil
- 2 small garlic cloves, minced
- 1 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
- 1 1/2 pounds haricots verts or other thin green beans, trimmed
- 2 small red onions, quartered through root end (leaving root end attached)
Details
Preparation
Step 1
1.
Heat grill to medium-low. Bring a large pot of salted water to a boil, and prepare a large bowl of ice water. In another large bowl, combine 2 tablespoons oil, garlic, lemon zest and juice; set aside.
2.
Cook green beans in boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer immediately to ice-water bath. Drain beans well, pat dry, and add to bowl with dressing. Set aside.
3.
Toss onion wedges with remaining tablespoon oil; season with salt and pepper. Grill until lightly charred, 4 to 6 minutes per side. When cool, trim root end off, and thinly slice onions; add to bowl with green beans, and toss to combine
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