Green Bean and Mushroom Salad
Recipe from Food Network
Ingredients
- 1 1/2 pounds haricots verts or tender green beans
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt
- 2 lemons
- 2 large shallots, sliced
- 10 ounces cremini mushrooms, very thinly sliced
- 1 cup coarsely chopped walnuts
- 2 teaspoons sugar
- 1/4 cup coarsely chopped fresh parsley
- Freshly ground black pepper
Method
- Bring a large pot of generously salted water to a rolling boil. Add the beans and cook for about 5 minutes, until crisp-tender.
- Drain the beans, transfer them to a large bowl, and toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Let them cool uncovered.
- Finely grate the zest of 1 lemon into another bowl with the shallots. Squeeze in the juice of both lemons, add the mushrooms and 1 tablespoon salt, and toss. Set aside.
- Toast the walnuts in a dry skillet over medium heat until golden. Add the sugar and a pinch of salt and cook for about 3 minutes, until the sugar melts. Cool.
- Add the remaining tablespoon of oil to the mushrooms. Gently combine them with the beans, parsley, and half the walnuts.
- Season with salt and pepper and top with the remaining walnuts.