Potato And Green Bean Salad With Citrus Miso Dressing
Recipe By : Gourmet Magazine, May 1996
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Peas Potato Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Red potatoes
1 1/2 lb Green beans -- see *
2 tb Yellow miso -- fermented soybean
- paste
2 tb Fresh lemon juice
2 tb Fresh orange juice
1 tb Vegetable oil
1 ts Sherry vinegar or
- umeboshi vinegar
1/2 c Fresh parsley leaves -- washed
- well, spun dry, and chopped
2 tb Bottled peperoncini -- drained,
- minced
* Or a combination of green and wax beans, trimmed and cut diagonally
into 1-1/2" pieces.
Cut potatoes into 3/4" wedges. On a large steamer rack set over
boiling water steam potatoes, covered, until just tender, about
10 minutes, and transfer to a bowl. Steam beans on rack over boiling
water, covered, until just tender, about 6 minutes, and transfer to
bowl. Vegetables may be steamed 1 day ahead and chilled, covered.
Bring vegetables to room temperature before proceeding.
In a large bowl whisk together miso, citrus juices, oil, and vinegar
and add steamed vegetables, parsley, and peperoncini, tossing to
combine well. Season salad with salt if necessary.
