HOLISTIC CHEF EDDIE'S TIP OF THE DAY #62

I was given this recipe by a client two Thanksgivings ago.  She preferred it to the traditional green bean casserole so often made for the holiday.  GRILLED BEAN SALAD is this alternative.  I made it and loved it several times.  It is KETO friendly, Vegetarian, Kosher and can be Vegan using the Parmesan alternative.  Even if you're stuck on tradition, at least try it for a family meal.  I have always steamed green and yellow beans but grilling them on a grill pan definitely boosts the flavor up many notches.  The charred flavor of grilling them was a first for me to experience.  Folks, I'm not trying to replace tradition but for those who are adventurous, this is a must to add to your recipe collection.  Add some extra protein the the salad by serving it with sliced hard boiled egg on top and with that dressing OMG delish.  

​                  GRILLED BEAN SALAD

1 teaspoon minced Garlic
1 Tablespoon Capers
1 cup plus 2 Tablespoons torn fresh Flat Leaf Parsley, divided
1/4 cup plus 2 Tablespoons torn fresh Tarragon, divided
1/3 cup plus 2 Tablespoons shredded Parmesan Cheese (or for Vegans the alternative) divided
2 Tablespoons Lemon Zest plus 4 Tablespoons fresh Lemon Juice, divided
1/2 teaspoon Kosher Salt, divided
1/2 teaspoon Black Pepper, divided
1/3 cup Extra Virgin Olive Oil or Avocado Oil, divided
1 pound mixed Yellow and Green Beans, trimmed and blanched
2 Tablespoons chopped fresh Chives
4 soft boiled Eggs, sliced in half (optional)

1)  Let's make the dressing first.  Combine Garlic, Capers, 1 cup of Flat Leaf Parsley and 1/4 cup Tarragon in a food processor until finely chopped.  Add 1/2 cup Parmesan (or alternative for Vegans), 1 Tablespoon Lemon Zest, 2 Tablespoons Lemon Juice and 1/4 teaspoon each Salt and Pepper.  With the food processor running slowly drizzle in 1/3 cup of the Extra Virgin Olive Oil until smooth and set it aside.
2)  Preheat the grill pan to high.  Toss the blanched beans with the remaining 2 Tablespoons Lemon Juice, 3 Tablespoons Olive Oil and 1/4 each teaspoon Salt and Pepper.  Cook uncovered until charred and tender, about 5 minutes.
3)  Toss the Grilled Beans with the herb dressing.  Gently fold in the Chives and the remaining Parsley, Tarragon, Parmesan Cheese and 1 Tablespoon Lemon Zest.  Top if desired with the halved soft boiled Eggs.