Ingredients
SERVINGS: 4-6 Serving(s)
- 1 pound green beans, trimmed
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 clove garlic, minced
- 1 tablespoon oil with a high smoke point, like ghee, avocado, canola, or sunflower
- ½ tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ tablespoon sherry vinegar
- 1 teaspoon anchovy paste or 2 filets, minced
- 1 tablespoon extra-virgin olive oil
- 1 generous pinch of crushed red pepper (optional)
- 1 pint cherry tomatoes
- ½ cup shaved parmesan cheese
Preparation
Toss the green beans with the salt, pepper, garlic, and oil.
Set the grill to medium-high. Heat your grill pan for 5 minutes. Spread the green beans out in the pan and cook for 5-6 minutes without disturbing them.
While the beans cook, prepare the dressing. In a medium bowl, mix the lemon juice, zest, sherry vinegar, anchovy, olive oil, and red pepper flakes (if using). Set aside.
With a pair of tongs or a spatula, flip or stir the green beans. Try to get the less-cooked beans in contact with the pan. Add the cherry tomatoes and grill for another 5-6 minutes, stirring periodically.
Transfer the vegetables to a large serving platter. Top with the dressing and half of the shaved parmesan. Serve, and top individual servings with more parmesan.
