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Grilled Green Beans with Almond Vinaigrette

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Grilled Green Beans with Almond Vinaigrette

Active Time: 15 minutes   |   Total Time: 15 minutes   |   Serves 4  |  Vegan  |  Gluten Free

  • For the vinaigrette:
  • ¼ cup sliced almonds
  • ½ of a shallot
  • 2 teaspoons chopped fresh tarragon
  • 1 tablespoon white wine vinegar
  • 3 tablespoons extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • -
  • 1¼ pounds green beans
  • 2 teaspoons extra virgin olive oil
  • ¼ teaspoon kosher salt

To make the vinaigrette, put the almonds in a dry skillet over medium heat. Toast, tossing often, until light golden brown, 3 to 5 minutes. Finely chop the shallot. Chop the tarragon.

In a small bowl, whisk together the shallot, vinegar, oil, salt and pepper. Stir in the almonds and tarragon.

For the beans, heat grill to medium-high. Remove the stems from the beans. Put the beans in a bowl and toss with the oil then sprinkle with salt.

Grill the beans for 5 to 7 minutes, turning often, until charred and tender (a grill tray or basket works really well for this).

Put the beans in a serving bowl. Spoon the vinaigrette over the top.

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