Grilled Green Bean Salad With Red Onions And Tomatoes - cooking recipe

Ingredients

16 large garlic cloves, unpeeled
2 1/2 tablespoons extra virgin olive oil
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons fresh basil, chopped
1 lb green beans, trimmed (haricot verts)
1 1/2 cups red onions, thinly sliced
3 plum tomatoes, seeded, julienned

Preparation

Preheat oven to 350\u00b0F. Place garlic cloves in small baking dish. Drizzle 2 tablespoons oil over. Cover and bake garlic until tender, about 20 minutes. Uncover; bake until garlic is golden brown, about 10 minutes longer. Cool.
Peel garlic. Transfer garlic and oil to processor. Process until smooth paste forms. Add vinegar; process until well blended. Transfer to medium bowl. Gradually add 1/4 cup oil, whisking until dressing is thick and smooth. Stir in basil. Season dressing with salt and pepper.
Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain; transfer beans to large bowl of ice water. Drain; pat dry with paper towels. Toss beans in a large bowl with remaining 1/2 tablespoon oil. Season with salt and pepper. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate).
Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil beans until beginning to brown, turning frequently, about 2 minutes. Transfer to large bowl. Add onions and tomatoes. Toss with enough dressing to coat. Serve salad at room temperature.