Green bean salad with white balsamic miso

PT15M

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Ingredients

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  • 360g of green beans, trimmed and cut to the same length
  • 20g of shallots, finely chopped
  • chopped chives, to garnish
  • extra virgin olive oil, for drizzling
  • 1 shallot, red, sliced into rings
  • 50g of soy cheese, cut into 5mm dice (optional)
  • salt

dressing

  • 55g of saikyo miso
  • 25g of white balsamic vinegar
  • 2 tsp caster sugar
  • 50g of extra virgin olive oil
1
Pour a litre of water into a pan and add 30g sea salt. Bring to the boil, then add the green beans and cook for 2½ minutes
2
Drain the beans and place in iced water to chill, then drain again and keep in the fridge until needed
3
To make the dressing, combine the miso, vinegar and caster sugar, stirring well so the sugar dissolves. Gradually drizzle in the olive oil, whisking continuously, until emulsified
  • 55g of saikyo miso
  • 25g of white balsamic vinegar
  • 2 tsp caster sugar
  • 50g of extra virgin olive oil
4
In a large mixing bowl, mix the green beans with the dressing and finely chopped shallot, then toss to combine. Divide the beans between 4 serving plates (or 1 large serving bowl, if preferred), then add the cubes of soy cheese (if using). Drizzle with a little more olive oil, add a pinch of salt, then garnish with a pinch of chopped chives and a few shallot rings on top
  • 20g of shallots, finely chopped
  • 50g of soy cheese, cut into 5mm dice (optional)
  • extra virgin olive oil, for drizzling
  • chopped chives, to garnish
  • 1 shallot, red, sliced into rings
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