Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds haricots verts or tender green beans

  2. 4 tablespoons extra-virgin olive oil

  3. Kosher salt

  4. 2 lemons

  5. 2 large shallots , sliced

  6. 10 ounces cremini mushrooms , very thinly sliced

  7. 1 cup coarsely chopped walnuts

  8. 2 teaspoons sugar

  9. 1/4 cup coarsely chopped fresh parsley

  10. Freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Bring a large pot of generously salted water to a rolling boil . Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered.

  2. Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tablespoon salt. Set aside.

  3. Toast the walnuts in a dry skillet over medium heat until golden and fragrant. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool.

  4. 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. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.

  5. Photograph by Anita Calero


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