How to make
8 oz (250 g)Green beans, trimmed
3 tbsp (45 mL)Canola oil
1 pkg (100 g)PC® Oyster Whole Mushrooms
1/2 tsp (2 mL)Salt
1/4 tsp (1 mL)Freshly ground black pepper
1 tbsp (15 mL)Minced shallots
1-1/2 tsp (7 mL)Dijon mustard
1 tbsp (15 mL)Red wine or sherry vinegar
2 cups (500 mL)Roughly chopped treviso or radicchio lettuce
2 tbsp (25 mL)Thinly sliced fresh Italian parsley
2 tbsp (25 mL)PC Blue Cheese crumbled
How to make
- Step 1
Place bacon in frying pan; cook over medium-high heat for 8 to 10 minutes, turning once halfway, or until crispy. Drain on paper towel; chop roughly.
- Step 2
In large pot of boiling salted water, cook green beans for 4 to 5 minutes or until tender-crisp. Drain and immediately plunge into a bowl of ice water; drain again.
- Step 3
Meanwhile, in large nonstick frying pan, heat 1 tbsp (15 mL) of the canola oil over medium-high heat. Add mushrooms; cook for 2 to 3 minutes or until cooked through and golden. Season with half of the salt and pepper. Remove from heat; let cool 5 minutes.
- Step 4
In small bowl, whisk together shallots, Dijon and vinegar. Slowly drizzle in remaining 2 tbsp (25 mL) canola oil while whisking continuously to emulsify dressing.
- Step 5
In large bowl, combine mushroom mixture, green beans, bacon, treviso, parsley and blue cheese. Sprinkle with remaining salt and pepper; toss gently with dressing. Divide among three salad bowls.