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Green Bean and Mushroom Salad

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“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
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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