| Level: | Easy |
| Total: | 28 min |
| Prep: | 20 min |
| Cook: | 8 min |
| Yield: | 8 servings |
Ingredients
- 1 1/2 pounds haricots verts or tender green beans
- 4 tablespoons extra-virgin olive oil
- Kosher salt
- 2 lemons
- 2 large shallots, sliced
- 10 ounces cremini mushrooms, very thinly sliced
- 1 cup coarsely chopped walnuts
- 2 teaspoons sugar
- 1/4 cup coarsely chopped fresh parsley
- Freshly ground pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 214 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 418 mg |
Reviews
This was a big hit at Thanksgiving dinner – we all loved it!
I did make a few tweaks to it, just depending on family preferences.
Still, this will be a regular on the dinner table for sure.
I did make a few tweaks to it, just depending on family preferences.
Still, this will be a regular on the dinner table for sure.
I made this for the Thanksgiving spread. It was really nice. The dressing was really nice and fresh due to the lemon. I will certainly make it again. I did not use cremini mushrooms I used regular mushrooms.. not entirely sure what variety those are…Still I was pleasantly surprised.
I had previously tried a recipe or so with blanched green beans and garlic and I did not care for that. This recipe seems like a good substitute.
I had previously tried a recipe or so with blanched green beans and garlic and I did not care for that. This recipe seems like a good substitute.