(6 to 8 portions)
- 360 g thin French green beans
- 250 g white mushrooms
- 150 g gruyère, grated
- 3 cloves of garlic, crushed
- 120 ml olive oil
- 60 ml lemon juice
- salt and freshly ground black pepper
Cut the tips off both sides of the beans. Place in a large bowl and cover with boiling water. Allow to stand for 10 minutes. Drain and allow to cool. Slice mushrooms and mix with cooled beans. Now add the cheese. Mix garlic, oil and lemon juice and season with salt and pepper. Pour over salad and mix well.
HINT: Add the dressing to the salad just before serving. The mushrooms will brown if they stay in the dressing too long. It will still taste good, but won’t look as good.