by Caitlin Saniga
Broiling the red onions brings out their sweet flavor and adds a softness to the otherwise crunchy dish.
- salt and pepper
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
- 1 pound thin green beans, trimmed
- 1 red onions, sliced into crescents
The original recipe called for grilling the onions, but I sadly don't own a grill. If you want to go the grilling route, the onions need 4 to 6 minutes, with a flip halfway through cook time.
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.
Cook green beans in boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer immediately to the ice-water bath. Drain beans well, pat dry, and add to the bowl with dressing. Set aside.
Turn the oven broiler to high heat. Toss onion crescents with remaining tablespoon of oil; season with salt and pepper. Spread onions over baking sheet and place on a rack about 6 inches from broiler. Cook, stirring occasionally, until lightly charred, about 5 minutes. Add to bowl with green beans
Makes 4 servings.
Recipe adapted from: MarthaStewart.com
Photos: Caitlin Saniga
