Green Beans with Miso and Almonds |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Lo uses saikyo white miso, a very mild and slightly sweet soybean paste, but any white miso works well in this sweet-and-spicy dish. The brightly flavored sauce makes a great dressing on simply prepared seasonal vegetables. Scallops would also be a good choice. Ingredients:
2 1/2 pounds fresh green beans |
kosher salt |
1/4 cup white miso (fermented soybean paste) |
3 tablespoons thinly sliced scallions, dark-green parts only, divided |
3 tablespoons unseasoned rice vinegar |
2 tablespoons japanese prepared hot mustard (not wasabi), or 1 tablespoon english mustard powder mixed with 1 tablespoon water |
2 tablespoons vegetable oil |
1 tablespoon sugar |
1/4 cup sliced almonds, toasted |
Directions:
1. Working in 3 batches, cook green beans in a large pot of boiling salted water until crisp-tender. Transfer to a large bowl of ice water to cool. Drain well. Trim beans; cut in half on a sharp diagonal. DO AHEAD: Can be made 8 hours ahead. Arrange cooked beans in batches in paper towels, roll into cylinders, and transfer to plastic bags; seal and chill.
2. Whisk miso, 2 tablespoons scallions, vinegar, mustard, oil, and sugar in a small bowl. Season dressing to taste with salt. Place green beans in a large bowl. Pour dressing over; toss to coat. Garnish with almonds and remaining 1 tablespoon scallions. Serve warm or at room temperature.
|
|