Recipe by: Canadian Living, June 2010
Serves: 4
Prep Time: Quick & Easy


3 tablespoons delicate extra-virgin olive oil

2 tablespoons pure lemon juice

1 teaspoon chopped fresh dill, parsley, or basil

1 small clove garlic (minced)

1/4 teaspoon fine grey sea salt

1/8 teaspoon medium ground black pepper

1/2 lb white button mushrooms (quartered)

1/2 lb green beans (trimmed)

1/2 fennel bulb (thinly sliced)

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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.