Recipe: Grilled Green Bean and Red Onion Salad, Grilled Green Beans, Grilled Green Beans with Gorgonzola Vinaigrette

Hi Mary :-) When I read your request, my first inclination was to say that you should blanche the green beans then toss them with olive oil before grilling. That is still the way I would try it if I were to do it. However, 2 of the following recipes do not require that you do that - just the third recipe. Let us know what you decide to do and how it turns out for you.

GRILLED GREEN BEAN AND RED ONION SALAD

"Green beans can be grilled by an attentive cook willing to watch them carefully. They need only light cooking, before being tossed with a dressing of lemon juice and olive oil."

SALAD:
1 1/2 lb. green beans, trimmed
2 tbsp. olive oil
Light the grill.

Toss the green beans with the oil. When the coals turn gray, use tongs to set the beans in a single layer on the grill. Cook them for about 4 minutes, turning them often. The beans should char in spots, but do not let them burn all over. They are cooked when they look slightly wilted.

Remove the beans from the grill and return them to the mixing bowl.

Cover the salad tightly and refrigerate for several hours or dress it and serve right away.

DRESSING:
1/4 cup fresh lemon juice
1 tsp. Dijon mustard
Salt and freshly ground black pepper, to taste
1/4 cup olive oil
1 head chicory, torn into pieces
1/2 red onion, very finely chopped
1/2 red onion, quartered (for garnish)
In a bowl, whisk together the lemon juice, mustard, salt, and pepper. Slowly drizzle in the oil, whisking constantly, until the dressing emulsifies.

Arrange the chicory in a wide, shallow serving bowl. Using tongs, add the green beans.

Pour the dressing over the beans and sprinkle them with chopped onion. Garnish with the onion quarters and serve at once.

GRILLED GREEN BEANS

2 cups fresh green beans
1/3 cup butter
1 1/2 tbsp. chopped green onions
1 1/2 tbsp. chopped celery (fine)
1/2 tsp. salt
1/2 tsp. rosemary
1/3 tsp. basil
1/3 tsp. garlic powder

Place beans on double square of foil. Add remaining ingredients and mix. Bring 2 long ends of foil up over beans. Fold together twice, until foil rests on beans. Fold ends down twice. Place on grill, seam side up over medium heat, about 30 minutes, or until beans are done. About 4 or 5 servings.

Grilled Green Beans with Gorgonzola Vinaigrette

"Recipe by All Kovalencik, Chef/Proprietor, Company of the Cauldron Restaurant in Nantucket Island, Mass. These green beans are absolutely wonderful. They are also easy to make."

6 cups lightly salted boiling water
1 pound green beans (approximately 5 cups), ends trimmed
1 tablespoon olive oil, divided
1/4 cup balsamic vinegar
1/4 cup crumbled gorgonzola cheese
1 tablespoon firmly packed brown sugar
4 cloves garlic, minced
1 green onion, chopped
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh basil
Salt and pepper to taste

In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for 4 to 5 minutes (depending on the degree of doneness you want). Remove from heat. Drain the beans in a colander and immediately immerse them in an ice water bath to stop from cooking; drain and set aside.

In a small saucepan over medium heat, combine 1 1/2 teaspoons of the olive oil and vinegar, gorgonzola, brown sugar, garlic, green onion, thyme, and basil. Cook just until the ingredients start to combine, approximately 7 minutes. Remove from heat.

Toss the green beans in the remaining 1 1/2 teaspoons olive oil and season lightly with salt and pepper. Lightly grill the beans on the barbecue grill approximately 1 to 2 minutes, stirring constantly. Remove from barbecue and toss in the warm vinaigrette. Transfer to a serving platter and serve immediately.

Makes 6 servings.