Ingredients

How to make it

  • Put shallots and canola oil to a depth of 3” inches in a deep medium pot.
  • Heat over medium high heat while stirring constantly.
  • As the oil heats up the shallots will gradually start to change color.
  • When shallots reach light golden brown spread onto a paper towel and season with salt.
  • In a blender place chicken stock, mustard and lemon juice.
  • Add a pinch of salt and turn on the blender then slowly add 1 cup canola oil then set aside.
  • In large pot of boiling salted water cook beans 4 minutes.
  • Remove beans from water and dump into a bowl of ice water to stop the cooking.
  • Drain and blot dry with a towel.
  • In a large skillet over high heat sauté mushrooms in the olive oil 4 minutes.
  • Season with salt to taste.
  • In large bowl toss beans and mushrooms with enough vinaigrette to coat then season with salt.
  • Serve the salad at room temperature and top with crispy shallots.

Reviews & Comments 5

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    " It was excellent "
    mamalou ate it and said...
    yummy!
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  • alliberries 15 years ago
    SOunds wonderful!!!!
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    " It was excellent "
    juels ate it and said...
    Mmmmm... sounds so good! Thanks for sharing this!
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    " It was excellent "
    bizzielizzie ate it and said...
    this gets my five!
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    " It was excellent "
    otterpond ate it and said...
    WowWeee! That has got to be a winner. What a fresh look at the traditional green bean casserole. Great find!
    Was this review helpful? Yes Flag

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