Grilled French Cut Green Beans

My mother always French-cut her green beans—meaning she would trim the ends and with a paring knife in one hand, a green bean in the other, slice the beans in half lengthwise following the center line of the bean. I was so used to seeing her do this and eating green beans cut this way, it wasn’t until I tried to cut them for myself that I realized the cutting takes time and dexterity. When I look back, it is amazing that Mom took the time in her busy life to French cut green beans, maybe it was the only way she liked them. It doesn’t happen all the time at our house, Robbie doesn’t care and would just as soon have dinner on the table faster. Try cutting your beans this way–French-cut is especially beneficial for thicker beans, and when they are mixed with with thinner ones, French-cut beans become about the same size as the thinner ones, ensuring even cooking.

1 pound green beans

¼ cup vinaigrette-style salad dressing, your choice brand or recipe

Wash and trim the beans. Slice them in half following the center line of the bean.

Preheat the grill to medium high. Steam the beans, covered, over boiling water until they barely yield to the tip of a knife, 5 to 8 minutes.  Drain and toss in a bowl with the vinaigrette dressing.

On the grill: Not French cut beans, potatoes, veggie burgers and chile tortillas

Arrange on an oiled vegetable grilling accessory (to prevent the skinny beans from falling through the wider grates) and grill several minutes, until the beans have color and grilled flavor.

Makes 3 to 4 servings.

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Green Bean Salad with Summer Savory Vinaigrette

We have made these beans the last two weeks with our fresh wax beans—we’ve just varied the vinaigrette according to the current flavor on the refrigerator door.  Use a different acid, like key lime juice, or rice wine vinegar or white wine vinegar. Try also switching the oil—using walnut or other nut oil, and changing the ratio of oil and acid to your taste preference. Deborah Madison says savory is so closely associated with fresh beans that it’s nicknamed the bean herb.

Green or yellow wax beans

2 tablespoons fresh squeezed lemon juice

4 tablespoons extra virgin olive oil

1 to 2 tablespoons finely chopped savory leaves or other herb

Sea salt and freshly ground pepper as needed

Snap the tips and tails off the beans. Blanch them in boiling salted water about 5 minutes, keeping them firm to your bite but no longer raw. Drain and “shock” the beans in a bowl of ice water to stop the cooking and guard the bright color. Drain when cold.

Whisk together the lemon juice, olive oil and savory, and season to taste with sea salt and freshly ground black pepper. Just before serving, toss the cold beans in some of the vinaigrette dressing and scatter over salad greens.

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