Green Bean, Mushroom and Fennel Salad:
⅓ c. extra-virgin olive oil
¼ c. lemon juice
3 tbsp. chopped fresh dill (or 1 tbsp. dried dillweed)
1 clove garlic, minced
¾ tsp. salt
¼ tsp. pepper
1 lb. small cremini (brown) mushrooms, quartered
1 lb. fresh green beans, trimmed
½ fennel bulb, thinly sliced
In large covered jar, shake together oil, lemon juice, dill, garlic, salt, and pepper. Add mushrooms and toss to coat. Let stand 15 min., stirring occasionally. Meanwhile, halve green beans on the diagonal. Blanch beans in saucepan of boiling water until tender-crisp, 3 to 5 minutes. Drain. Chill in ice-water bath. When thoroughly chilled, drain well, patting dry with paper towel. Add beans and fennel to mushrooms. Toss with dressing and serve immediately. Serves 12.
Note: This salad can be prepared up to four hours ahead. To do that, toss mushrooms with dressing and set aside. Cover and refrigerate undressed salad. Add mushrooms. Toss and dress just before serving.