Name: Summer crunch salad
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 200g pack small button mushroom finely sliced; juice 1 lemon; 200g green bean trimmed; handful soft green herbs such as basil, chervil, parsley and tarragon; 100g cherry tomato quartered; 3 tbsp olive oil; 75g parmesan (or vegetarian alternative), shaved into large curls

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Summer crunch salad

Summer crunch salad

Barney Desmazery

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Serves 4

Easy

Prep: 15 mins

Cook: 5 mins

Ready in 20 mins

A star rating of 4.8 out of 5.12 ratingsRate

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The crunchiness of green beans works particularly well in this salad

Easily doubled

Easily halved

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g pack small button mushroom

finely sliced
juice 1 lemon
200g green bean

trimmed
handful soft green herbs

such as basil, chervil, parsley and tarragon
100g cherry tomato

quartered
3 tbsp olive oil
75g parmesan

(or vegetarian alternative), shaved into large curls

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Nutrition: per serving

kcal178
fat15g
saturates5g
carbs3g
sugars2g
fibre2g
protein9g
salt0.38g

low

Method

step 1

In a bowl, toss mushrooms with half the lemon juice and set aside – the lemon juice will soften the mushrooms. Blanch the beans in boiling salted water for 5-6 mins until they still have a crunch, but they are not squeaky, then drain and cool in iced water.
step 2

Toss the beans and mushrooms together in a bowl with the herbs and season with salt and pepper. Toss through the tomatoes, remaining lemon juice and the olive oil and scatter with Parmesan just before serving.

RECIPE TIPS

OR WHY NOT TRY...

Tossing hot green beans with a finely chopped shallot and a good glug of walnut oil.

HEALTHY BENEFITS

Green beans are an excellent source of vitamins A and C. They also contain heart-friendly nutrients, including potassium and magnesium, which help to maintain a healthy blood pressure.

Recipe from Good Food magazine, July 2007

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A star rating of 4.8 out of 5.12 ratings

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