Author Notes
This is a hearty and delicious side dish. The dressing is amazing and can be used on a myriad of things ranging from kale, broccoli or a warm bean or grain salad.
Adapted from Tal Ronnen - Green Bean and Fingerling Potato Salad with miso dressing
http:://knifestylesofthefitandfabulous.blogspot.com
@ChefShanaRachel
—MsShanaRobinson
Ingredients
-
2 tablespoons
miso paste
-
3 tablespoons
brown rice vinegar
-
1 tablespoon
light agave nectar
-
1/4 teaspoon
fine sea salt
-
1/2
shallot, small dice
-
1
medium-large garlic clove, minced
-
1 tablespoon
dijon mustard
-
juice of 1/2 lemon
-
1 tablespoon
water or veggie stock
-
1/2 cup
canola or veggie oil
-
1/2 bunch
parsley, minced for garnish
-
1.5 pounds
red potatoes, boiled until fork tender, about 15-20 minutes
-
1 bunch
kale, leaves removed from stems and ripped into bite size pieces. blanched and shocked and all excess water removed
-
8 ounces
green beans, blanch and shocked
Directions
-
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.
-
Serve
See what other Food52ers are saying.