Grilled Green Bean Salad with Lentil Vinaigrette

Grilled Green Bean Salad with Lentil Vinaigrette
Photo by Anna Williams

Ingredients

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

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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