Preparation: 

Preparation time: 25 mins

Cooking time: 35 mins

Serving: 6

Ingredients:

  Salad

• 1/2 pound green beans
• 1/2 pound yellow wax beans
• Grapeseed oil or other neutral oil, as needed
• 1 pound cherry tomatoes or grape tomatoes
• 1/3 cup walnuts
• 2 heads lettuce (such as red oak or Bibb), washed and torn
• 1/4 cup Niçoise olives, for garnish

  Vinaigrette

• 1 shallot, very finely chopped
• 1 garlic clove, finely chopped
• 1/3 cup white balsamic vinegar or balsamic vinegar
• 2/3 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 thyme sprigs, leaves picked
• Kosher salt and freshly ground white pepper, to taste

Instructions:

1. Prepare an ice bath in a large bowl, and bring a large pot of salted water to a rolling boil. Snap the ends off the green beans; place green beans in ice bath. Remove green beans, and add to boiling water; blanch until just al dente, about 1 minute. Shock the blanched green beans in the ice bath to stop the cooking process and set the bright colour.  Repeat the process with the yellow wax beans.
2. Preheat the grill to high (about 450°F). Drizzle grapeseed oil on the beans, and grill in a grill basket, covered, until nicely charred, 8 to 10 minutes. Remove from the grill basket. Add tomatoes to grill basket, and grill, covered, until nicely charred, about 5 minutes.
3. Toast the walnuts in a dry non-stick pan over low, or toast them in an oven at 350°F until fragrant and golden brown, 3 to 4 minutes.

Posted by Coba Grills and we thank Food and Wine for this delicious recipe and the recipe link https://www.foodandwine.com/recipes/grilled-garden-vegetable-salad