EMERIL'S GREEN BEAN SALAD
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)
Heat grill to medium-low heat.
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.
Cook green beans in boiling water until crisp-tender, about 2 minutes 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.
Toss onion wedges with remaining tablespoon oil; season with salt and pepper. Grill until lightly charred, about 4 minutes to 6 minutes per side.
When onions are cool, trim root end off and thinly slice onions; add to bowl with green beans and toss to combine. (To store, refrigerate for up to 2 days.)
Makes 6 servings
From: Emeril LaGasse
Source: Sandra Rose Gluck to Everyday Food, August 6, 2008
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)
Heat grill to medium-low heat.
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.
Cook green beans in boiling water until crisp-tender, about 2 minutes 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.
Toss onion wedges with remaining tablespoon oil; season with salt and pepper. Grill until lightly charred, about 4 minutes to 6 minutes per side.
When onions are cool, trim root end off and thinly slice onions; add to bowl with green beans and toss to combine. (To store, refrigerate for up to 2 days.)
Makes 6 servings
From: Emeril LaGasse
Source: Sandra Rose Gluck to Everyday Food, August 6, 2008
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