Green Bean and Mushroom Salad
Recipe Description
When trimming the green beans, remove the root end, but leave the slender tip intact. It is edible and makes for a lovely presentation.Ingredients
- ==
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper ==
- ¾ pound green beans, trimmed
- 1 tablespoon olive oil
- 1 pound assorted mushrooms, sliced
- ¼ teaspoon salt
- 1 garlic clove, crushed through a press
- 3 cups spring salad mix|mesclun salad greens or baby arugula
- 2 cups radicchio, coarsely chopped
- ½ cup Gruyère|Gruyere cheese, coarsely grated
- ¼ cup Niçoise olives
- In a large bowl, whisk all dressing ingredients together.
- Make the salad: Bring a large pot of water to a boil. Add the green bean|beans, return to boil, and cook until tender-crisp, 2 to 3 minutes. Drain green bean|beans well, and add to dressing; toss to combine.
- In a large nonstick skillet, heat oil over medium-high heat. Add mushrooms and salt. Sauté until mushrooms are tender and liquid has evaporated, stirring occasionally, 3 to 4 minutes. Stir in garlic.
- Add the mushrooms to the bowl with the green beans, and toss well to coat with dressing. Add the salad greens and radicchio; gently toss to combine. Arrange salad on serving plates, and sprinkle each with cheese and .
This article uses material from the "Green Bean and Mushroom Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
