Ingredients

• 1 1/2 pounds haricots verts or tender green beans
• 4 tablespoons extra-virgin olive oil
• Kosher salt
• 2 lemons
• 2 large shallots, sliced
• 10 ounces cremini mushrooms, very thinly sliced
• 1 cup coarsely chopped walnuts
• 2 teaspoons sugar
• 1/4 cup coarsely chopped fresh parsley
• Freshly ground pepper

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Instructions

1. Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered.
2. Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tablespoon salt. Set aside.
3. Toast the walnuts in a dry skillet over medium heat until golden and fragrant. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool.
4. Add the remaining 1 tablespoon oil to the mushrooms and gently combine with the beans, parsley and half the nuts. Season with salt and pepper. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.
5. Photograph by Anita Calero