Folks will flip over these down-home and delicious green beans, a favorite with Emeril Lagasse and his family.
Everyday Food, July/August 2008
- Prep Time 15 min
- Total Time 30 min
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Yield Serves 6
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Ingredients
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Coarse salt and ground pepper
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3 tablespoons extra-virgin olive oil
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2 small garlic cloves, minced
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1 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
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1 1/2 pounds haricots verts or other thin green beans, trimmed
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2 small red onions, quartered through root end (leaving root end attached)
Directions
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Heat grill to medium-low. Bring a large pot of salted water to a boil, and prepare a large bowl of ice water. In another large bowl, combine 2 tablespoons oil, garlic, lemon zest and juice; set aside.
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Cook green beans in boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer immediately to ice-water bath. Drain beans well, pat dry, and add to bowl with dressing. Set aside.
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Toss onion wedges with remaining tablespoon oil; season with salt and pepper. Grill until lightly charred, 4 to 6 minutes per side. When cool, trim root end off, and thinly slice onions; add to bowl with green beans, and toss to combine.
Cook's Note
To store, refrigerate up to 2 days.
Wonderful!! The grilled onions are worth the little extra step. We actually had to tell my skinny little 1/2 year old she had enough to eat, for the very first time ever last night.