Green Bean And Mushroom Salad Wolive Dressing Recipes

Steps:

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

Steps:

• Boil the beans in salted water for 5-7 mins, then drain and submerge in a bowl of iced water. Pat dry with a tea towel and tip into a bowl with the mushrooms and chives.
• Put the rest of the ingredients into a small jar and shake well. Pour over the beans and toss gently. Pack in a covered container and refrigerate.

Steps:

• Wash and trim green beans. Steam over hot water for 7 minutes, until beans are tender but firm.
• Wash, trim and quarter mushrooms. After green beans have been cooking for about 2 minutes, add mushrooms. When green beans are ready, mushrooms will be, too.
• Wash, trim and thinly slice scallions. Pit olives.
• Whisk oil, vinegar and mustard in a large bowl.
• When green beans and mushrooms are cooked, drain.
• Cut beans in half, and add to dressing along with mushrooms, olives and scallions. Mix well.

Steps:

• Trim off the ends of each green bean and if there is a ''string'' down the side, pull it away and discard.
• Bring enough water to a boil to cover the beans when they are added. Add salt.
• Add the beans and when the water returns to a boil let the beans cook about 8 minutes or to the desired degree of doneness. Drain and set aside.
• Remove the anchovies to a flat surface. Add the liquid in which they were packed to a small mixing bowl. Finely chop the anchovies and add them to the bowl.
• Finely chop the egg and add it to the bowl.
• Cut the mushrooms into thin slices and put them in a bowl. Sprinkle with the juice of half a lemon and toss. Add the beans and set aside.
• To the bowl containing the anchovies and egg add the vinegar, oil, pepper and parsley. Beat to blend with a wire whisk. Pour this over the beans and mushrooms, toss to blend.

Steps:

• Steam or blanch the green beans for five minutes, then cool in a bowl of ice water. Drain and trim the stems. If the beans are very long, break in half.
• Combine the beans, mushrooms, chickpeas, Parmesan and herbs in a salad bowl. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the olive oil.
• Toss the dressing with the bean mixture shortly before serving. If desired, garnish with red pepper slices or toss them with the salad.

Steps:

• Wash, trim and steam green beans over hot water, 5 to 7 minutes.
• Wash, trim and slice mushrooms.
• Whisk oil, stock and vinegar in serving bowl; add mushrooms.
• When green beans are cooked, drain stir into bowl and season with salt and pepper.