Recipe By : Bon Appetit Magazine, April 1998
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Peas Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Balsamic vinegar
2 tb Fresh lemon juice
1 tb Olive oil
2 ts Water
1/2 lb Green beans -- trimmed cut into
- 1-1/2" pieces
2 lg Fennel bulbs -- trimmed,
- quartered lengthwise,
- thinly sliced crosswise
4 oz Button mushrooms -- trimmed,
- quartered
2 c Fresh Italian parsley --
- chopped
3 tb Fresh chives -- chopped
2 ts Lemon zest -- freshly grated
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.
