Green Bean and Mushroom Salad

Submitted by katie in the UP

"In search for new recipes for the Holidays I I found this recipe in the brand new Food Network Magazine! They recommend Haricot verts."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 8

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.