Haricot Vert Hot Off the Grill

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Haricot Vert Hot Off the Grill! I’m not trying to go all fancy shmancy with you. I just like the French language and use some terminology whenever I can. Cooking seems to be the logical place to do that. I bet you do, too. Ever hear the words aioli, béchamel sauce, baguette, charcuterie, julienne, pâté, roux, or soufflé? I’m sure you can come up with a few words yourself. We live in that kind of a world. Check out any list of restaurants in your area and you’ll see what I mean. Well, that being said, “haricot vert” translates into “green beans”. And this recipe may transport you to a place you’ve never been.

HARICOT VERT HOT OFF THE GRILL

Ingredients:

1 pound fresh green beans

1 tablespoon olive oil

1 tablespoon garlic herb seasoning

1 teaspoon sea salt

1 cup French fried onions, for garnish

Instructions:

Place a grill pan on the grill. Close the lid and preheat to 400°. Rinse the fresh green beans and pat dry. Trim the ends off the green beans and discard. In a large bowl, toss the green beans and olive oil. Sprinkle with garlic herb seasoning and sea salt. Gently toss. Using grill tongs, transfer the green beans to the grill pan. Close the grill cover and cook for 3 minutes. Open the lid, and toss the green beans. Cook 1-2 minutes longer. They should blister and slightly char. Transfer green beans to a serving dish and garnish with French fried onions before serving.

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