Green bean and fennel salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Balsamic vinegar |
| 2 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Olive oil |
| 2 | teaspoons | Water |
| ½ | pounds | Green beans; trimmed (about 2 cups), 1 1/2\" pieces |
| 2 | larges | Fennel bulbs; trimmed, quartered lengthwise, thinly sliced crosswise (about 2 cups) |
| 4 | ounces | Button mushrooms; (about 2 cups), trimmed, quartered |
| 2 | cups | Fresh Italian parsley; chopped |
| 3 | tablespoons | Fresh chives; chopped |
| 2 | teaspoons | Lemon peel; finely grated |
Directions
Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.
Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry.
(Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)
Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.
Per Serving: Calories 71; total fat 3 g; saturated fat ½ g; cholesterol 0 Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@... 4/98 Recipe by: Sally Anne Smith and Ron Lento Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 3, 1998