Our CSA has been very lucky with the green beans lately. Every week, green beans. Really, I’m not complaining because I like green beans. I’ve recently been slicing them uber-thin and adding them raw to vegetable slaws or cutting them into manageable lengths and tossing them into a stir fry. And then there are the 2 fantastic standby favorites: lemony green beans and bold green beans.
But a couple of weeks ago, I branched out. I had just received a bag of baby nugget potatoes from our CSA as well and decided that marrying the two in one dish sounded like a good plan of attack. And because I was also cooking up some roasted miso ginger chicken that night, I figured I’d run with the miso theme. The recipe is simple if you’ve got your ingredients on hand – miso and umeboshi vinegar. If you can’t find the umeboshi vinegar (a salty Japanese plum brine), just substitute in some cider vinegar and a good pinch of salt.
This potato and green bean salad makes for a lovely late summer dish. The potatoes are creamy and the beans have snap with the dressing being a nice blend of tartness from the citrus and vinegar and the subtle miso flavour to balance things out. The salad tastes great the following day, however, your green beans will discolour and won’t look as pretty. If you are eating with your eyeballs, this may pose a problem, but your taste buds will only notice how delicious it is.
potato and green bean salad with lemon miso dressing
(adapted from Gourmet)
1/2 lb new baby potatoes
1/2 lb green beans trimmed and cut diagonally into 1 1/2″ pieces
1 green shallot (or regular shallot or green onion), finely chopped
1 T light miso
juice of 1 lemon
juice of 1/2 lime
1 clove garlic, minced
1 T vegetable oil
1 t umeboshi vinegar
a good grind of black pepper
Cut potatoes in half or quarters and boil under tender, about 15 minutes. Drain well and let cool. Steam green beans for about 4 minutes or until bright green but still crisp. Rinse under cold running water until cool. Add green beans and potatoes into a large bowl. Add the shallot over top.
In a 1-cup measuring cup, combine the remaining ingredients and use a small whisk to blend well. Pour dressing over the vegetables and toss. Refrigerate for an hour before serving.