*  Exported from  MasterCook  *

                       Green Bean And Fennel Salad

Recipe By     : Bon Appetit Magazine, April 1998
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans & Peas                     Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tb            Balsamic vinegar
   2      tb            Fresh lemon juice
   1      tb            Olive oil
   2      ts            Water
     1/2  lb            Green beans -- trimmed cut into
                        - 1-1/2" pieces
   2      lg            Fennel bulbs -- trimmed,
                        - quartered lengthwise,
                        - thinly sliced crosswise
   4      oz            Button mushrooms -- trimmed,
                        - quartered
   2      c             Fresh Italian parsley --
                        - chopped
   3      tb            Fresh chives -- chopped
   2      ts            Lemon zest -- freshly grated

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.

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