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Adapted from foodnetwork.com
Whisk lemon juice, dijon mustard, a pinch of salt and olive oil in a bowl. Add shallot, capers, a handful each of chopped parsley and celery leaves, and a pinch of pepper.
Boil green beans until crisp-tender, 4 minutes; drain and add to the dressing along with a few thinly sliced celery ribs.
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