Grilled Green Bean Salad with Lentil Vinaigrette
Most cooks boil, steam or sauté green beans, but grilling them—as Alex Seidel of Denver's Fruition does here—gives them a delicious char that's superb with the lentils, pancetta and baked tomatoes in this salad. Best New Chef 2010: Alex Seidel More Easy Recipes from the 2010 Class of Best New Chefs
The tomatoes in their oil and the lentil vinaigrette can be refrigerated separately for up to 3 days.
Salads like this one—earthy, smoky and tart all at once—need an adaptable wine as a partner. Dry, refreshing Provençal rosés are a great choice.