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Ingredientes
- 16 lrg garlic cloves unpeeled
- 2 1/2 Tbsp. extra virgin olive oil (preferably extra-virgin) plus
- 1/4 c. extra virgin olive oil (preferably extra-virgin)
- 1/4 c. balsamic vinegar
- 2 Tbsp. minced fresh basil Salt to taste Freshly-grnd black pepper to taste
- 1 lb haricots verts trimmed (or possibly other thin green beans)
- 1 1/2 c. thinly-sliced red onions
- 3 x plum tomatoes seeded, and cut matchstick-size strips - (abt 1 1/2 c.)
Direcciones
- Preheat oven to 350 degrees. Place garlic cloves in small baking dish. Drizzle 2 Tbsp. oil over. Cover and bake garlic till tender, about 20 min. Uncover; bake till garlic is golden, about 10 min longer. Cold. Peel garlic.
- Transfer garlic and oil to processor. Process till smooth paste forms. Add in vinegar; process till well blended. Transfer to medium bowl. Gradually add in 1/4 c. oil, whisking till dressing is thick and smooth. Stir in basil. Season dressing with salt and pepper.
- Cook beans in large pot of boiling salted water till just crisp-tender, about 2 min. Drain; transfer beans to large bowl of ice water. Drain; pat dry with paper towels. Toss beans in large bowl with remaining 1/2 Tbsp. oil. Season with salt and pepper. (Dressing and beans can be prepared 1 day ahead. Cover separately and chill.)
- Prepare barbecue (medium-high heat) or possibly preheat broiler. Grill or possibly broil beans till beginning to brown, turning frequently, about 2 min. Transfer to large bowl. Add in onions and tomatoes. Toss with sufficient dressing to coat. Serve salad at room temperature.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 6 servings | |
| Calories 144 | |
| Calories from Fat 130 | 90% |
| Total Fat 14.68g | 18% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 79mg | 2% |
| Total Carbs 2.92g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.33g | 2% |
| Protein 0.3g | 0% |
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