Green Bean Salad With Mushrooms
Published July 2, 1985
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
1 pound green beans
Salt to taste if desired
1 2-ounce tin flat fillets of anchovies
1 hard-cooked egg, peeled
¼ pound fresh mushrooms, preferably small or medium-size
Juice of ½ lemon
3 tablespoons red-wine vinegar
⅓ cup olive oil
Freshly ground pepper to taste
¼ cup finely chopped parsley
Nutritional analysis per serving (4 servings)
11 grams carbs; 49 milligrams cholesterol; 254 calories; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 4 grams fiber; 545 milligrams sodium; 9 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off the ends of each green bean and if there is a ''string'' down the side, pull it away and discard.
- Step 2
Bring enough water to a boil to cover the beans when they are added. Add salt.
- Step 3
Add the beans and when the water returns to a boil let the beans cook about 8 minutes or to the desired degree of doneness. Drain and set aside.
- Step 4
Remove the anchovies to a flat surface. Add the liquid in which they were packed to a small mixing bowl. Finely chop the anchovies and add them to the bowl.
- Step 5
Finely chop the egg and add it to the bowl.
- Step 6
Cut the mushrooms into thin slices and put them in a bowl. Sprinkle with the juice of half a lemon and toss. Add the beans and set aside.
- Step 7
To the bowl containing the anchovies and egg add the vinegar, oil, pepper and parsley. Beat to blend with a wire whisk. Pour this over the beans and mushrooms, toss to blend.
Private Notes
Comments
arichoke hearts, a few black,olives and feta makes a nice one-course lunch. marinate in fridge without oil before serving
I cut the vinegar to 2 tbls and added 2 tbl drained capers. Delicious either way.
arichoke hearts, a few black,olives and feta makes a nice one-course lunch. marinate in fridge without oil before serving
There was too much vinegar in the dressing for my taste, so I added a bit of sesame oil, but next time, because it was a nice change from salade niçoise, I will use rice wine vinegar and a dribble of sesame oil.