Monday, June 20, 2011

Josy's Green Bean and Mushroom Salad

This salad is pretty darn good. It has a nice, simple flavor when you eat the beans, more intense when you munch on the mushrooms. The cheese is nice and salty, and I do love me some cheese! I think it would probably work just as well with only 1 tablespoon of oil. The recipe says it's for one, but I ate it as a side with lemon-pepper salmon and had leftovers.

1/3 pound green beans, ends trimmed (about 1 +1/2 cups)
3 medium white mushrooms
2 tablespoons roughly chopped red onion
pecorino or Gruyere cheese, cut into matshsticks (I used hard pecorino romano)
1 + 1/2 tablespoons extra-virgin olive oil
1 tablespoon cider or white wine vinegar
1/8 teaspoon grainy Dijon mustard
pinch salt, plus salt for bean water
black pepper to taste

you'll also need:
medium to large-ish pot for water

1. bring a pot of salted water to a boil. Add the beans and boil them unitl they're tender but still crisp, 2 to 3 minutes. Drain and cool them.
2. meanwhile, combine the oil, vinegar, mustard, salt and pepper in a bowl.

3. add the beans, mushrooms, onion and cheese to the dressing and toss them together until everything is coated. Enjoy your salad!

I got this recipe from, you guessed it, Serves One.

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