MAKES 6 to 8 SERVINGS
I love the idea of grilling green beans to add a layer of smokiness to this crisp, chilled starter. When I was growing up, there was always Italian dressing in our fridge and I would often find myself dipping various leftovers, such as crusty bread or raw vegetables, in the tangy mixture for impromptu snacks. The beans are best when made with thin haricots verts, but thicker regular green beans work well, too.
ITALIAN VINAIGRETTE
2 tablespoons champagne vinegar or white wine vinegar
1 small garlic clove, chopped
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
Pinch of hot red pepper flakes
½ cup extra-virgin olive oil
2 tablespoons finely chopped red bell pepper
1 teaspoon minced fresh flat-leaf parsley
CROUTONS
3 slices slightly stale challah or brioche bread, cut into ½-inch cubes
2 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper
GREEN BEANS
12 ounces haricots verts, stem ends trimmed
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1. To make the vinaigrette: Combine the vinegar, garlic, salt, black pepper, and red pepper flakes in a blender. With the machine running, gradually add the oil through the hole in the lid to emulsify. Pour into a bowl and stir in the red bell pepper and parsley. (The vinaigrette can be covered and refrigerated for up to 3 days.)
2. To make the croutons: Position a rack in the center of the oven and preheat the oven to 350°F. Toss the bread cubes and melted butter together in a medium bowl to coat the cubes, then season to taste with salt and pepper. Spread on a large rimmed baking sheet and bake, stirring occasionally, until they are lightly browned, about 10 minutes. Let cool completely. (The croutons can be stored, uncovered, at room temperature for up to 1 day.)
3. Toss the green beans with the oil in a large bowl and season lightly with salt and pepper. If you have an outdoor grill, cook the green beans over direct, medium heat (400°F) until seared and tender, about 5 minutes. (Using a perforated grilling pan over your grill rack can avoid the issue of the green beans falling through the cracks.) If you do not have an outdoor grill, heat a large rimmed grill pan over medium-high heat. In batches, spread the haricots verts in a single layer in the pan and cook until they are seared with grill marks and crisp-tender, about 3 minutes. Transfer to a plate and let cool. Cover and refrigerate the green beans until they are chilled, at least 1 hour or up to 1 day.
4. Toss the haricots verts and 2 to 3 tablespoons of the vinaigrette in a large bowl until the haricots are lightly coated. (Reserve the remaining vinaigrette for another use.) Season the beans to taste with salt and pepper. Heap onto a small serving platter and top with the croutons. Serve immediately.