Grilled Green Bean Salad with Lentil Vinaigrette

Name: Grilled Green Bean Salad with Lentil Vinaigrette
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters packed cups baby arugula; 1 basil sprig; 1 bay leaf; 3 Tbsps black beluga lentils; 1 pinch Pinch of crushed red pepper; 2 garlic cloves, halved; 227 grams thin green beans; 473 milliliters pure olive oil; 1 teaspoon chopped oregano; 113 grams thickly sliced pancetta, cut into 1/2-inch dice; 8 baby pattypan squash, quartered; 4 servings Salt and freshly ground pepper; 2 shallots—1 halved, 1 minced; 1 Tbsp sherry vinegar; 454 grams tomatoes (about each), halved

You can never have too many side dish recipes, so give Grilled Green Bean Salad with Lentil Vinaigrette a try. One serving contains 363 calories, 13g of protein, and 23g of fat. This gluten free and dairy free recipe serves 4. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 2 hours and 45 minutes. If you have thickly pancetta, tomatoes, shallots—1, and a few other ingredients on hand, you can make it. 1 person found this recipe to be yummy and satisfying.

Instructions

Preheat the oven to 30

Equipment you will use

Oven

Put the tomatoes in a small baking dish, cut side up.

Ingredients you will need

Tomato

Equipment you will use

Baking Pan

Add the basil, bay leaf, garlic and halved shallot.

Ingredients you will need

Bay Leaves

Shallot

Garlic

Basil

Add the olive oil and season with salt and pepper. Cover with foil and bake the tomatoes for about 2 hours, until very tender.

Ingredients you will need

Salt And Pepper

Olive Oil

Tomato

Equipment you will use

Oven

Aluminum Foil

Let cool slightly. Using a slotted spoon, transfer the tomatoes to a plate and break them up slightly. Reserve the tomato oil. Discard the basil, bay leaf, garlic and shallot.

Ingredients you will need

Bay Leaves

Tomato

Shallot

Garlic

Basil

Cooking Oil

Equipment you will use

Slotted Spoon

In a small saucepan, heat 1 teaspoon of the tomato oil with half of the minced shallot and cook over moderate heat until softened, 2 minutes.

Ingredients you will need

Shallot

Tomato

Cooking Oil

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Sauce Pan

Add the lentils and 3 cups of water; season with salt and pepper. Simmer over high heat until the lentils are tender, 15 minutes; drain and transfer to a large bowl. Stir in the vinegar, oregano, 1/4 cup of the tomato oil and the remaining minced shallot. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lentils

Oregano

Shallot

Vinegar

Tomato

Water

Cooking Oil

Equipment you will use

Bowl

Heat a cast-iron grill pan. In a medium bowl, toss the green beans with 1 tablespoon of the tomato oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred, 2 minutes.

Ingredients you will need

Salt And Pepper

Green Beans

Tomato

Cooking Oil

Equipment you will use

Grill Pan

Grill

Bowl

In a large skillet, heat 1 tablespoon of the tomato oil.

Ingredients you will need

Tomato

Cooking Oil

Equipment you will use

Frying Pan

Add the diced pancetta and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes.

Ingredients you will need

Pancetta

Add the pattypans and the crushed red pepper, season with salt and cook for 1 minute.

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Red Pepper Flakes

Salt

Add the roasted tomatoes and green beans and cook, stirring, for 1 minute. Spoon the vegetable mixture onto 4 plates and drizzle half of the lentil vinaigrette on top.

Ingredients you will need

Green Beans

Vinaigrette