Name: Green Bean and Mushroom Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H28M0.000S
Yield: 8 servings
Ingredients: 1 1/2 pounds haricots verts or tender green beans; 4 tablespoons extra-virgin olive oil; 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 pepper

Directions

Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered.
Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tablespoon salt. Set aside.
Toast the walnuts in a dry skillet over medium heat until golden and fragrant. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool.
Add the remaining 1 tablespoon oil to the mushrooms and gently combine with the beans, parsley and half the nuts. Season with salt and pepper. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.

Photograph by Anita Calero

Recipe courtesy Food Network Magazine

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Green Bean and Mushroom Salad

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