An easy salad that could compliment any meal - make it Asian with sesame seeds, make it Mediterannean with black olives and basil, or keep it simple, as is.


  • Coarse salt and ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 small garlic cloves, minced
  • 1 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 1 1/2 pounds haricots verts or other thin green beans, trimmed
  • 2 small red onions, quartered through root end (leaving root end attached)
  • 1 bunch spinach


  1. Heat grill to medium-low. Bring a large pot of salted water to a boil, and prepare a large bowl of ice water. In another large bowl, combine 2 tablespoons oil, garlic, lemon zest and juice; set aside.
  2. Cook green beans in boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer immediately to ice-water bath. Drain beans well, pat dry, and add to bowl with dressing. Set aside.
  3. Toss onion wedges with remaining tablespoon oil; season with salt and pepper. Grill until lightly charred, 4 to 6 minutes per side. When cool, trim root end off, and thinly slice onions; add to bowl with green beans, and toss to combine. Set aside.
  4. Wash and dry spinach, then place on your platter in salad bowl. Top with the green bean and red onion mixture, toss and serve.
  5. OPTIONAL Garnish with: sesame seeds, sunflower seeds, olives, roasted pecans, cashews, or fresh herbs (tarragon would be lovely!).