Grilled Red and Green Salad
Words by Jessica Gebhart / Photos by Rachel Maucieri
Serves 4-6
Ingredients
1 pound green beans, trimmed
1 teaspoon salt
½ teaspoon pepper
1 clove garlic, minced
1 tablespoon oil with a high smoke point, like ghee, avocado, canola, or sunflower
½ tablespoon fresh lemon juice
1 teaspoon lemon zest
½ tablespoon sherry vinegar
1 teaspoon anchovy paste or 2 filets, minced
1 tablespoon extra-virgin olive oil
1 generous pinch of crushed red pepper (optional)
1 pint cherry tomatoes
½ cup shaved parmesan cheese
Peak grill season is upon us! This year, let the vegetables share some of the fun. We take such care with the meat we grill and are rewarded with depth of flavor. It’s no different when we turn our attention, and the grill’s searing heat, to plants. So many vegetables are ripe for grilling: mushrooms, cauliflower, peppers, and corn among them. Even those easily lost through the grates can be a savory star with the assistance of a grill basket or grill pan.
Grilling season overlaps with the growing season, and the grill is a fun and easy way to impart flavor and use your garden’s bounty. The recipe below is one of my favorites. Green beans’ crisp spears become tender and blistered. Tomatoes gain a hint of char and release their juices to lend a bright, sweet melody of flavor. Though the beans and tomatoes are the star of this dish, they would be nothing without the supporting cast of lemon, parmesan, and crushed red pepper, plus a surprising appearance from anchovies.
Yes, you read that right: anchovies. If that gives you pause, consider that anchovy adds a greater dimension of flavor than just salt. It also brings essential nutrients to the party with omega-3 fatty acids, calcium, iron, and vitamin D. On top of that, it blends well with the other ingredients. You won’t catch even a whisper of fishiness. So get grilling!
METHOD
Toss the green beans with the salt, pepper, garlic, and oil.
Set the grill to medium-high. Heat your grill pan for 5 minutes. Spread the green beans out in the pan and cook for 5-6 minutes without disturbing them.
While the beans cook, prepare the dressing. In a medium bowl, mix the lemon juice, zest, sherry vinegar, anchovy, olive oil, and red pepper flakes (if using). Set aside.
With a pair of tongs or a spatula, flip or stir the green beans. Try to get the less-cooked beans in contact with the pan. Add the cherry tomatoes and grill for another 5-6 minutes, stirring periodically.
Transfer the vegetables to a large serving platter. Top with the dressing and half of the shaved parmesan. Serve, and top individual servings with more parmesan.