Grilled Green Bean Salad with Lentil Vinaigrette

Grilled Green Bean Salad with Lentil Vinaigrette
Photo by Anna Williams


  • 2 tomatoes
  • pinch(s) of crushed red pepper
  • 8 baby pattypan squash
  • 2 shallots-1 halved
  • 2 packed cups baby arugula
  • 2 clove(s) garlic
  • 3 tablespoon(s) black beluga lentils
  • + 8 more ingredients
    • 2 cup(s) pure olive oil
    • 1 basil sprig
    • 0.5 pound(s) thin green beans
    • 1 bay leaf
    • Salt and freshly ground pepper
    • 1 teaspoon(s) chopped oregano
    • 1 tablespoon(s) sherry vinegar
    • 4 ounce(s) thickly sliced pancetta

Preheat the oven to 300°. Put the tomatoes in a small baking dish, cut side up. Add the basil, bay leaf, garlic and halved shallot. Add the olive oil and season with salt and pepper. Cover with foil and bake the tomatoes for about 2 hours, until very tender. Let cool slightly. Using a slotted spo...

View full recipe at Food & Wine


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