Green Bean and Mushroom Salad
Servings
4Serving size
about 1 cupThis recipe can be multiplied and makes very good leftovers.
Ingredients
| 3 quart Water |
| 16 ounces Green beans (green beans) |
| 2 tsp. Olive oil |
| 1 lb Crimini mushrooms (sliced) |
| 2 Tbsp. Olive oil |
| 1 Tbsp. White wine vinegar |
| 3 Tbsp Dijon mustard |
| 1/8 tsp., ground Dried tarragon |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
When the water boils reduce the heat to a simmer and add the green beans.
Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy.
Remove and place in a large bowl of ice water to chill.
While the green beans are chilling, place the two teaspoons of olive oil in a large skillet over high heat.
Add the mushrooms and cook, tossing frequently, for about 15 minutes until the mushrooms are browned. Remove to a bowl and chill.
Drain the green beans and pat dry.
Cut into 1/2 inch lengths.
Add the green beans to the mushrooms and toss well.
In a separate bowl, whisk together the extra virgin olive oil, mustard, tarragon, salt, and pepper.
Add the dressing to the green bean and mushroom mixture and toss well.
Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Simple is best and this salad is just that – but complex at the same time. The sweet green beans are balanced by the umami flavor of the mushrooms along with the tang of the mustard vinaigrette. This is a great side dish served chilled topped with a seared piece of fish.