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Potato And Green Bean Salad With Citrus Miso Dressing
Recipe By : Gourmet May 1996
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Peas Gourmet Magazine
Potatoes Salads & Salad Dressings
To Post
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds red potatoes
1 1/2 pounds green beans -- see *
2 tablespoons yellow miso -- fermented soybean
-- paste
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 tablespoon vegetable oil
1 teaspoon sherry vinegar -- or umeboshi vinegar
1/2 cup fresh parsley leaves -- washed well spun
-- dry and chopped
2 tablespoons minced drained bottled peperoncini -- pickled tuscan
-- peppers
* or a combination of green and wax beans, trimmed and cut diagonally into 1 1/
2-inch pieces
Cut potatoes into 3/4-inch wedges. On a large steamer rack set over boiling wa
ter 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 st
eamed vegetables, parsley, and peperoncini, tossing to combine well. Season sa
lad with salt if necessary.
MC formatted by Barb at Possum Kingdom using MC Buster & SNT
Converted by MC_Buster.
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