Green Bean And Mushroom Salad - cooking recipe

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

Preparation

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 tbls olive oil and 1 1/2 tsp salt.
Cool, uncovered.
Finely grate 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 tbls salt.
Set aside.
Toast the walnuts in a dry skillet over med heat until golden and fragrant.
Sprinkle with sugar and pinch of salt and cook until the sugar melts, about 3 more minutes.
Remove from the heat and cool.
Add the remaining 1 tbls 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.