Fennel, Green Bean, and Mushroom Salad
3 tablespoons delicate extra-virgin olive oil
2 tablespoons pure lemon juice
1 teaspoon chopped fresh dill, parsley, or basil
1/8 teaspoon medium ground black pepper
1/2 lb green beans (trimmed)Shop this recipe
1. In large bowl, whisk together oil, lemon juice, herbs, garlic, salt and pepper. Add mushrooms and toss to coat. Let stand for 15 minutes, stirring occasionally.
2. Meanwhile, halve green beans diagonally. Blanch in saucepan of boiling water until tender-crisp, 3 to 5 minutes. Drain and cool in ice bath. Drain well and pat dry with towel.
3. Add beans and fennel to mushrooms; toss to coat well. Serve immediately or refrigerate for up to 4 hours.