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Lemony French Green Bean Asparagus Salad Ingredients For the veggies: 8 ounces French green beans (haricot verts), sliced on a long diagonal angle into bite-size pieces 8 ounces fresh asparagus, sliced very thinly on a long diagonal angle 8 ounces fresh sugar snap peas, sliced diagonally in half 1 cup baby, tiny frozen peas, more to taste For the walnut/panko topping: 1 tablespoon extra virgin olive oil 1 tablespoon butter, I used salted butter ½ cup coarsely chopped walnuts ½-¾ cup panko, Japanese breadcrumbs ½ teaspoon kosher salt ¼ teaspoon crushed red pepper, more to taste finely grated zest from 1 medium-size lemon For the dressing: finely grated zest of 1 medium-size lemon 2 tablespoons fresh lemon juice 1 medium garlic clove, finely minced ⅓ cup extra virgin olive oil ¾ teaspoon kosher salt ¼ teaspoon fresh ground black pepper To finish the salad: walnut/panko topping, recipe above ½-¾ cup shaved Parmigiano-Reggiano cheese, more to taste ½ cup roughly chopped fresh mint leaves, basil is a good sub 6-8 scallions (green onions), trimmed and sliced thinly on a long diagonal fresh mint leaves for garnish Instructions For the veggies: Bring a large pot of water (⅔ full) to a boil over high heat

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Size:34/30

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