| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
|
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Balsamic vinegar |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Olive oil |
| 2 |
ts |
Water |
| 1/2 |
lb |
Green beans; trimmed (about 2 cups), 1 1/2" pieces |
| 2 |
lg |
Fennel bulbs; trimmed, quartered lengthwise, thinly sliced crosswise (about 2 cups) |
| 4 |
oz |
Button mushrooms; (about 2 cups), trimmed, quartered |
| 2 |
c |
Fresh Italian parsley; chopped |
| 3 |
tb |
Fresh chives; chopped |
| 2 |
ts |
Lemon peel; finely grated |
INSTRUCTIONS
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.
Per Serving: Calories 71; total fat 3 g; saturated fat 0.5 g; cholesterol 0
Printed in Bon Appetit April 1998
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Sally Anne Smith and Ron Lento
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3,
1998
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