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Epicurious
Bon Appétit

Charred Snap Beans with Whole Lemon Dressing and Mozzarella

By Chris MoroccoPhotography by Nicole Franzen
Image may contain Plant Food Produce and Vegetable
Christina Holmes

When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.

Recipe information

  • Total Time

    20 minutes

  • Yield

    4 Servings

Ingredients

½ garlic clove, grated
½ lemon (peel and all), sliced, seeds removed, chopped
2 tablespoons fresh lemon juice
3 tablespoons olive oil, plus more
Kosher salt and freshly ground black pepper
1 pound mixed snap beans (such as green, wax, and/or Romano), trimmed
½ pound fresh mozzarella, coarsely torn
½ cup torn fresh basil leaves

Preparation

  1. Step 1

    Prepare a grill for medium-high. Toss garlic, lemon, lemon juice, and 3 Tbsp. oil in a small bowl; season dressing with salt and pepper. If using Romano beans, toss on a baking sheet with a little oil; season with salt and pepper. Grill until lightly charred on 1 side and crisp-tender, about 2 minutes. Transfer to a platter.

    Step 2

    If using green and/or wax beans, grill until just crisp-tender, about 1 minute; transfer to platter.

    Step 3

    Top beans with mozzarella, drizzle with dressing, and scatter basil over.

    Step 4

    Do Ahead: Dressing can be made 2 days ahead. Cover and chill.

TagsGreen BeanBean and LegumeVegetableMozzarellaCheeseDairyQuickEasySideGluten FreeNut FreeVegetarianGrillingBon Appétit
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