Green Bean Salad with Grilled Red Onions
Posted on 10 August 2010
Oh, green beans. I have such a love-hate relationship with you.
When my mother dry fries you fresh and diced or even sautes you French cut and frozen, you are so so delectable.
However, when I have had you prepared ANY other way, I want to renounce you. Condemn you. Curse you.
What is with the two-facedness, Janus?
The (apparently inherent) temperamental nature of green beans made me initially ambivalent about this recipe. But I was seduced (yet again) by their towering mounds at the farmers market. I figured that, at the very worst, I could take them to a potluck and be rid of them once and for all.
I’m ashamed to admit that I fell prey to the lure of green beans once last month. The result: an overcooked quivering rubbery mess. Ugh, I shudder to remember it. Damn you, green beans! (see! with the cursing)
This time had to be better. HAD to be.
And it was! I repeatedly tested the green beans during the blanching process to make sure that they were cooked to a perfect crispness and were adequately salted. The charring of the red onions on the grill — a mix of crunchiness, tenderness, sweetness, and smokiness — really sets this recipe apart. I always love a lemon dressing, although I’ll use less next time.
Emeril, you’ve come through for me once again. This recipe didn’t even include the dreaded Essence. I feel like we have both grown.
Adapted from Everyday Food