Ingredients
- 1 pound green beans
- Salt to taste if desired
- 1 2-ounce tin flat fillets of anchovies
- 1 hard-cooked egg, peeled
- ¼ pound fresh mushrooms, preferably small or medium-size
- Juice of 1/2 lemon
- 3 tablespoons red-wine vinegar
- ⅓ cup olive oil
- Freshly ground pepper to taste
- ¼ cup finely chopped parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
253 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 8 grams protein; 58 milligrams cholesterol; 549 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Trim off the ends of each green bean and if there is a ”string” down the side, pull it away and discard.
- Bring enough water to a boil to cover the beans when they are added. Add salt.
- Add the beans and when the water returns to a boil let the beans cook about 8 minutes or to the desired degree of doneness. Drain and set aside.
- Remove the anchovies to a flat surface. Add the liquid in which they were packed to a small mixing bowl. Finely chop the anchovies and add them to the bowl.
- Finely chop the egg and add it to the bowl.
- Cut the mushrooms into thin slices and put them in a bowl. Sprinkle with the juice of half a lemon and toss. Add the beans and set aside.
- To the bowl containing the anchovies and egg add the vinegar, oil, pepper and parsley. Beat to blend with a wire whisk. Pour this over the beans and mushrooms, toss to blend.
25 minutes
Dining and Cooking