Green Bean Salad With Mushrooms

• 1 pound green beans
• Salt to taste if desired
• 1 2-ounce tin flat fillets of anchovies
• 1 hard-cooked egg, peeled
• 1/4 pound fresh mushrooms, preferably small or medium-size
• Juice of 1/2 lemon
• 3 tablespoons red-wine vinegar
• 13 cup olive oil
• Freshly ground pepper to taste
• 1/4 cup finely chopped parsley

1. Trim off the ends of each green bean and if there is a ''string'' down the side, pull it away and discard.
2. Bring enough water to a boil to cover the beans when they are added.
3. Add salt.
4. Add the beans and when the water returns to a boil let the beans cook about 8 minutes or to the desired degree of doneness.
5. Drain and set aside.
6. Remove the anchovies to a flat surface.
7. Add the liquid in which they were packed to a small mixing bowl.
8. Finely chop the anchovies and add them to the bowl.
9. Finely chop the egg and add it to the bowl.
10. Cut the mushrooms into thin slices and put them in a bowl.
11. Sprinkle with the juice of half a lemon and toss.
12. Add the beans and set aside.
13. To the bowl containing the anchovies and egg add the vinegar, oil, pepper and parsley.
14. Beat to blend with a wire whisk.
15. Pour this over the beans and mushrooms, toss to blend.

green beans, salt, anchovies, egg, mushrooms, lemon, redwine vinegar, olive oil, freshly ground pepper, parsley

Taken from cooking.nytimes.com/recipes/2109 (may not work)