Green Bean And Mushroom Salad

1. 1

   Bring a large pot of generously salted water to a rolling boil.

2. 2

   Add the beans and cook until crisp tender, about 5 minutes.

3. 3

   Drain and transfer to a large bowl.

4. 4

   Toss with 3 tbls olive oil and 1 1/2 tsp salt.

5. 5

   Cool, uncovered.

6. 6

   Finely grate zest of 1 lemon; combine with the shallots in another large bowl.

7. 7

   Squeeze the juice from both lemons on top.

8. 8

   Add the mushrooms and toss with 1 tbls salt.

9. 9

   Set aside.

10. 10

    Toast the walnuts in a dry skillet over med heat until golden and fragrant.

11. 11

    Sprinkle with sugar and pinch of salt and cook until the sugar melts, about 3 more minutes.

12. 12

    Remove from the heat and cool.

13. 13

    Add the remaining 1 tbls oil to the mushrooms and gently combine with the beans, parsley and half the nuts.

14. 14

    Season with salt and pepper.

15. 15

    Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.