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Green beans can be grilled by an attentive cook willing to watch them carefully. They need only light cooking, before being tossed with a dressing of lemon juice and olive oil.


1 1/2 lb. green beans, trimmed
2 tbsp. olive oil

Light the grill.

Toss the green beans with the oil. When the coals turn gray, use tongs to set the beans in a single layer on the grill. Cook them for about 4 minutes, turning them often. The beans should char in spots, but do not let them burn all over. They are cooked when they look slightly wilted.

Remove the beans from the grill and return them to the mixing bowl.

Cover the salad tightly and refrigerate for several hours or dress it and serve right away.


1/4 c. fresh lemon juice
1 tsp. Dijon mustard
Salt and freshly ground black pepper, to taste
1/4 c. olive oil
1 head chicory, torn into pieces
1/2 red onion, very finely chopped
1/2 red onion, quartered (for garnish)

In a bowl, whisk together the lemon juice, mustard, salt, and pepper. Slowly drizzle in the oil, whisking constantly, until the dressing emulsifies.

Arrange the chicory in a wide, shallow serving bowl. Using tongs, add the green beans.

Pour the dressing over the beans and sprinkle them with chopped onion. Garnish with the onion quarters and serve at once.

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