Salad Of Haricots Verts And Truffles

By davidgoodman

Ingredients

• 1 pound haricots verts
• 1/2 tsp. finely chopped shallots
• 1/3 tsp. salt, if desired
• ground black pepper to taste, if desired
• 2 tbsp. olive oil
• 1/4 c. of mushrooms, cut in julienne strips
• 1 lb. truffles, cut in julienne strips

Details

Servings 10

Preparation

Step 1

Wash and snip off the ends of the beans. Cook in boiling salted water until done but still firm, approximately two to four minutes. In a bowl, combine the shallots, salt, pepper and olive oil to make a dressing. Toss in the beans, then fold in the mushrooms and truffles. Serve at room temperature.