Green Bean and Mushroom Salad

• 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

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 tablespoons olive oil and 1 1/2 teaspoons salt.
5. Cool, uncovered.
6. Finely grate the 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 tablespoon salt.
9. Set aside.
10. Toast the walnuts in a dry skillet over medium heat until golden and fragrant.
11. Sprinkle with the sugar and a 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 tablespoon 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.
16. Photograph by Anita Calero

haricots verts, extravirgin olive oil, kosher salt, lemons, shallots, cremini mushrooms, walnuts, sugar, fresh parsley, freshly ground pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/green-bean-and-mushroom-salad-recipe2.html (may not work)