Green Bean and Mushroom Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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They recommend Haricot verts. Ingredients:
1 1/2 lbs thin green beans |
4 tablespoons extra virgin olive oil |
kosher salt |
2 lemons |
2 large shallots, sliced |
10 ounces cremini mushrooms (cut paper thin) |
1 cup coarsely chopped walnuts |
2 teaspoons sugar |
1/4 cup coarsely chopped fresh parsley |
fresh ground black pepper |
Directions:
1. Bring a large pot of generously salted water to a rolling boil.
2. Add the beans and cook until crisp tender, about 5 minutes.
3. Drain and transfer to a large bowl.
4. Toss with 3 tbls olive oil and 1 1/2 tsp salt.
5. Cool, uncovered.
6. Finely grate zest of 1 lemon; combine with the shallots in another large bowl.
7. Squeeze the juice from both lemons on top.
8. Add the mushrooms and toss with 1 tbls salt.
9. Set aside.
10. Toast the walnuts in a dry skillet over med heat until golden and fragrant.
11. Sprinkle with sugar and pinch of salt and cook until the sugar melts, about 3 more minutes.
12. Remove from the heat and cool.
13. Add the remaining 1 tbls oil to the mushrooms and gently combine with the beans, parsley and half the nuts.
14. Season with salt and pepper.
15. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.
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