red potatoes, boiled until fork tender, about 15-20 minutes
kale, leaves removed from stems and ripped into bite size pieces. blanched and shocked and all excess water removed
green beans, blanch and shocked
In This Recipe
Place miso paste, brown rice vinegar, agave nectar, sea salt, pepper, shallot, garlic clove, mustard and garlic, water/veggie stock in a blender. Pulse to combine. While motor is running pour oil in a thin stream through the feed tube until combined.
Place kale, green beans and potatoes in a large bowl, Pour in vinaigrette and toss to coat. Add parsley, combine.