Grilled Green Bean Salad With Red Onions And Tomatoes

Recipe Ingredients

16		Garlic cloves - unpeeled (large)
2 1/2 tablespoons	37ml	Olive oil (preferably extra-virgin) - plus
1/4 cup	59ml	Olive oil (preferably extra-virgin)
1/4 cup	59ml	Balsamic vinegar
2 tablespoons	30ml	Chopped fresh basil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Haricots verts - trimmed
		= (or other thin green beans)
1 1/2 cups	93g / 3.3oz	Thinly-sliced red onions
3		Plum tomatoes - seeded, and cut
		Matchstick-size strips - (abt 1 1/2 cups)

Recipe Instructions

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.

Source:
Bon Appetit, September 1998

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