Green Bean and Mushroom Salad

Ingredients

• 10 ounces cremini mushrooms very thinly sliced
• 0.3 cup parsley fresh coarsely chopped
• 1.5 pounds tender green beans 
• 8 servings kosher salt 
• 2  lemons 
• 4 tablespoons olive oil extra-virgin
• 8 servings pepper freshly ground
• 2 large shallots sliced
• 2 teaspoons sugar 
• 1 cup walnuts coarsely chopped

Equipment

• bowl
• frying pan
• pot

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. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered.
4. Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top.
5. Add the mushrooms and toss with 1 tablespoon salt. Set aside.
6. Toast the walnuts in a dry skillet over medium heat until golden and fragrant.
7. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes.
8. Remove from the heat and cool.
9. 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.
10. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.
11. Photograph by Anita Calero