Grilled Green Bean Salad with Lentil Vinaigrette
Contributed by Alex Seidel for Food and Wine
2 tomatoes (about 8 ounces each), halved
1 basil sprig
1 bay leaf
2 garlic cloves, halved
2 shallots—1 halved, 1 minced
2 cups pure olive oil
Salt and freshly ground pepper
3 tablespoons black beluga lentils
1 tablespoon sherry vinegar
1 teaspoon chopped oregano
1/2 pound thin green beans
4 ounces thickly sliced pancetta, cut into 1/2-inch dice
8 baby pattypan squash, quartered
Pinch of crushed red pepper
2 packed cups baby arugula or other salad greens
Preheat the oven to 300°. Put the tomatoes in a small baking dish, cut side up. Add the basil, bay leaf, garlic and halved shallot. Add the olive oil and season with salt and pepper. Cover with foil and bake the tomatoes for about 2 hours, until very tender. 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.
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. 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.
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.
In a large skillet, heat 1 tablespoon of the tomato oil. Add the diced pancetta and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the pattypans and the crushed red pepper, season with salt and cook for 1 minute. 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.
Add the arugula to the remaining lentil vinaigrette and toss. Mound the arugula on the green bean salad and serve.
Make Ahead: The tomatoes in their oil and the lentil vinaigrette can be refrigerated separately for up to 3 days.
Green Bean-Tomato Salad with Herbs
Contributed by Melissa Rubel Jacobson for Food and Wine
2 pounds green beans
1 1/2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tablespoon chopped tarragon, or 2 tablespoons chopped basil
1 tablespoon snipped chives
1/2 teaspoon chopped thyme leaves
1/2 pound cherry tomatoes, halved
Bring a large pot of salted water to a boil. Add the green beans and cook until they are crisp-tender, about 5 minutes. Drain and rinse the green beans under cold water until they are chilled; pat the green beans dry.
In a large bowl, whisk the mustard with the vinegar. Gradually whisk in the olive oil and season with salt and pepper. Add the green beans, tarragon, chives and thyme and toss to coat. Add the tomatoes, toss gently and serve.
Make Ahead: The salad can be refrigerated for up to 4 hours. Notes A Niçoise salad isn't complete without the traditional accompaniments: mixed olives, anchovies, hard-boiled eggs and steamed potatoes tossed with olive oil and fresh herbs.