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
—ChefShanaRachel
Serves: 4-6
Ingredients
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2
tablespoons miso paste
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3
tablespoons brown rice vinegar
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1
tablespoon light agave nectar
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1/4
teaspoon fine sea salt
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1/2
shallot, small dice
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1
medium-large garlic clove, minced
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1
tablespoon dijon mustard
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juice of 1/2 lemon
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1
tablespoon water or veggie stock
-
1/2
cup canola or veggie oil
-
1/2
bunch parsley, minced for garnish
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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
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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