Grilled Green Bean Salad with Lentil Vinaigrette

Grilled Green Bean Salad with Lentil Vinaigrette
Photo by Anna Williams


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

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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