Grilled Green Bean Salad with Lentil Vinaigrette

Grilled Green Bean Salad with Lentil Vinaigrette
Photo by Anna Williams


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

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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