When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.
Recipe information
Total Time
20 minutes
Yield
4 Servings
Ingredients
Preparation
Step 1
Prepare a grill for medium-high. Toss garlic, lemon, lemon juice, and 3 Tbsp. oil in a small bowl; season dressing with salt and pepper. If using Romano beans, toss on a baking sheet with a little oil; season with salt and pepper. Grill until lightly charred on 1 side and crisp-tender, about 2 minutes. Transfer to a platter.
Step 2
If using green and/or wax beans, grill until just crisp-tender, about 1 minute; transfer to platter.
Step 3
Top beans with mozzarella, drizzle with dressing, and scatter basil over.
Step 4
Do Ahead: Dressing can be made 2 days ahead. Cover and chill.
