20 minutes
A delightful side dish featuring grilled green beans tossed in a vibrant basil gremolata and garnished with crunchy Parmesan brittle.
Green Beans, trimmed
0 lb
tablespoons
teaspoons
Fresh Basil Leaves, finely minced
cups
Lemon, zest and juice
each
Garlic Clove, finely minced
each
Flake Salt
to taste
Parmesan Brittle, crumbled
cups
1. Blanch and Shock Green Beans
Fill a stock pot with water, season with sea salt, and bring to a rolling boil. Add the trimmed green beans and blanch for 2 minutes until they turn vibrant green. Immediately transfer to a large bowl of ice water to shock them. Once cooled, drain thoroughly.
2. Toss Green Beans with Oil and Salt
Toss drained green beans with olive oil and sea salt in a mixing bowl.
3. Grill Green Beans
Preheat grill to medium-high heat. Grill the green beans on a wire rack or in a grill basket until tender and charred, which should take a few minutes.
4. Prepare Basil Gremolata
Combine finely minced basil leaves, lemon zest, lemon juice, and finely minced garlic in a large bowl.
5. Toss Grilled Green Beans with Gremolata and Season
Add grilled green beans to the bowl with gremolata and toss to coat. Season with flake salt to taste.
6. Garnish with Parmesan Brittle
Sprinkle crumbled Parmesan Brittle over the green beans and serve warm or at room temperature.
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