Charred Pole Bean Salad

Straight from the Round Pond winery garden is our Estate Chef’s latest Il Pranzo recipe! This gorgeous Charred Pole Bean Salad is ripe with colorful beans and late cherry tomatoes and tossed in a fresh lemon-dill vinaigrette. Pairs wonderfully with our Proprietary Red Wine.

1 bunch dill, chopped
2 lemons, juiced
1 cup Round Pond Meyer Lemon Olive Oil
1 tsp Dijon mustard
1 tsp pepper
½ lb green beans
½ lb yellow wax beans
½ lb Romano beans
½ lb purple long beans
2 Tbsp salt
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil 
1 pint cherry tomatoes, halved
½ cup shaved Parmesan cheese
½ bunch dill sprigs

To make the vinaigrette combine the dill, lemon juice, 1 tablespoon salt, ½ teaspoon pepper and mustard in a small mixing bowl. Begin whisking, slowly adding the Meyer Lemon olive oil until all ingredients are combined. Set aside.

Begin making the salad by trimming the ends of all the beans. Place them in a large mixing bowl and toss with Italian Varietal Extra Virgin olive oil, 1 tablespoon salt, and ½ teaspoon pepper. Arrange the beans on a baking tray and them place in a broiler or on a hot grill. Cook until the beans start to char a bit.

Once the beans are charred and tender, place them back in the mixing bowl and add the cherry tomatoes and vinaigrette, tossing until well coated. Place in a serving bowl and top with shaved Parmesan and dill sprigs.


Serves 4

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