Grilled Green Bean and Heirloom Tomato Salad

When I was twenty-two and a few months into my first job as a sales assistant in the fashion industry, the VP of my department sat me down to tell me that she had to let one of the sales assistants go and that she didn’t think that I had what it took to be in sales. And in the matter of twenty-minutes I lost my job and most of my confidence.

Lucky for me, other people saw something in me and I was hired back the next day to a different department.

And while owning my own restaurant is the ultimate goal, I’ve spent the last six years trying to prove that woman wrong. There is nothing I love more than proving people wrong. And foodie friends, I have.

August 1^st was my first day as the northeast sales representative for all four of my companies brands. I will be toting my lines all over New York and the surrounding areas and spending ten days a month on the east coast.

Chachachachanges.

Of course my favorite part will be the food, but proving to myself and ahem… certain other doubters that I can do whatever I put my mind to will be pretty awesome too.

Now I know I’ve been bad at writing. I do have to sleep after all. But that doesn’t mean I haven’t been cooking up some tasty delights.

We are about to hit one of my favorite times of year. That special few months when the heirloom tomato is readily available and at its most delicious. So as usual during August and September I’m trying to stick them in every dish possible.

This one happens to be the perfect blend of cool and crisp. I have no doubt it will end up in your summer rotation.

You will need…

1lb green beans, ends trimmed and halved

1lb heirloom tomatoes, diced into large but bite sized chunks

4 tablespoons olive oil, divided

1 lemon, juiced

¼ cup blue cheese

¼ cup pine nuts

Salt and pepper to taste

Start by preheating your grill pan to a medium heat.

In a medium bowl, toss together 1 tablespoons of olive oil and the green beans and season well with salt and pepper and set aside.

In a small pan, heat the pine nuts over medium heat until they are lightly browned and toasty. About 5 minutes. Remove from the heat and set aside.

When the grill is hot, place the green beans in a grill basket or directly on the grill. Be carefully to make sure your beans do not fall through the grill grates.

Grill the beans just until they are slightly tender. About 8 to 10 minutes. You still want them to be crisp. Remove them from the heat and allow them to cool to room temperature.

When the beans have cooled, toss together the pine nuts, blue cheese, tomato and green beans.

Drizzle the salad with the remaining olive oil, lemon juice and season well with salt and pepper.

Toss well and serve.

Love and Beer Floats

Angela  

Grilled Green Bean and Heirloom Tomato Salad

1lb green beans, ends trimmed and halved

1lb heirloom tomatoes, diced into large but bite sized chunks

4 tablespoons olive oil, divided

1 lemon, juiced

¼ cup blue cheese

¼ cup pine nuts

Salt and pepper to taste

Start by preheating your grill pan to a medium heat.

In a medium bowl, toss together 1 tablespoons of olive oil and the green beans and season well with salt and pepper and set aside.

In a small pan, heat the pine nuts over medium heat until they are lightly browned and toasty. About 5 minutes. Remove from the heat and set aside.

When the grill is hot, place the green beans in a grill basket or directly on the grill. Be carefully to make sure your beans do not fall through the grill grates.

Grill the beans just until they are slightly tender. About 8 to 10 minutes. You still want them to be crisp. Remove them from the heat and allow them to cool to room temperature.

When the beans have cooled, toss together the pine nuts, blue cheese, tomato and green beans.

Drizzle the salad with the remaining olive oil, lemon juice and season well with salt and pepper.

Toss well and serve.