Charred Green Bean Salad
This recipe creates a vibrant charred green bean salad. Green beans are blanched, then lightly charred on a grill for smoky depth. They are tossed with a bright lemon-oregano vinaigrette, crumbled feta, and toasted almonds. It's an easy, flavorful side dish, perfect served warm or at room temperature.
Equipment
- 1 Grill Basket
- 1 Large Pot
- 1 Large Bowl for ice bath
- 1 Medium Bowl for vinaigrette
- 1 Whisk
Ingredients
Main
- Kosher salt and freshly cracked black pepper
- 1 pound green beans end trimmed
- Juice and zest of 1 lemon
- 1 clove garlic grated
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh oregano finely chopped
- 1/3 cup olive oil
- 1/3 cup crumbled feta
- 1/4 cup sliced toasted almonds
Instructions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Bring a large pot of salted water to a boil. Add the green beans and cook at a rapid boil until tender, 2 to 3 minutes. Transfer the green beans to an ice bath, then dry on a kitchen towel.
- Add the green beans to a grill basket and place over indirect heat to char them slightly, about 5 minutes. You do not have to cover the grill. When they reach the char level you are looking for, transfer them to a serving platter.
- Whisk together the lemon juice, garlic, mustard and oregano in a medium bowl. Slowly drizzle in the olive oil while whisking constantly, then season with salt and pepper.
- Pour the oregano vinaigrette over the green beans while still warm, then sprinkle with the feta and almonds. Serve warm or at room temperature.
Notes
For perfectly vibrant green beans, do not overcook them during the initial blanching; they should still have a slight bite as they will finish cooking on the grill. The ice bath is crucial for stopping the cooking process and setting their vibrant color. When charring, use indirect heat to achieve a smoky flavor and slight caramelization without burning the delicate beans. A grill basket ensures even charring and prevents them from falling through the grates. Whisk the vinaigrette vigorously while slowly drizzling in the olive oil to create a stable emulsion. Adjust seasoning to taste. For an added layer of flavor, consider adding a pinch of red pepper flakes to the vinaigrette or a sprinkle of fresh mint alongside the oregano for brightness.