*  Exported from  MasterCook  *

                       Green Bean And Fennel Salad

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   balsamic vinegar
   2      tablespoons   fresh lemon juice
   1      tablespoon    olive oil
   2      teaspoons     water
     1/2  pound         green beans -- trimmed cut into 1
                        -- 1/2-inch pieces
   2      large         fennel bulbs -- trimmed, quartered
                        -- lengthwise thinly
                        -- sliced crosswise
   4      ounces        button mushrooms -- trimmed quartered
   2      cups          chopped fresh italian parsley
   3      tablespoons   chopped fresh chives
   2      teaspoons     finely grated lemon peel

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 minu
tes.  Drain.  Transfer to large bowl of ice water.  Drain beans.  Pat dry.  (Ca
n be made 1 day ahead.  Cover and chill dressing.  Wrap green beans in paper to
wels and chill.)

Place beans in large bowl.  Add fennel, mushrooms, parsley, chives and lemon pe
el.  Drizzle dressing over; toss.  Season with salt and pepper.  Cover and chil
l 30 minutes.  Toss again and serve.

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