*  Exported from  MasterCook  *

          Potato And Green Bean Salad With Citrus Miso Dressing

Recipe By     : Gourmet Magazine, May 1996
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans & Peas                     Potato Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  lb            Red potatoes
   1 1/2  lb            Green beans -- see *
   2      tb            Yellow miso -- fermented soybean
                        - paste
   2      tb            Fresh lemon juice
   2      tb            Fresh orange juice
   1      tb            Vegetable oil
   1      ts            Sherry vinegar or
                        - umeboshi vinegar
     1/2  c             Fresh parsley leaves -- washed
                        - well, spun dry, and chopped
   2      tb            Bottled peperoncini -- drained,
                        - minced

* Or a combination of green and wax beans, trimmed and cut diagonally
  into 1-1/2" pieces.

Cut potatoes into 3/4" wedges. On a large steamer rack set over
boiling water steam potatoes, covered, until just tender, about
10 minutes, and transfer to a bowl. Steam beans on rack over boiling
water, covered, until just tender, about 6 minutes, and transfer to
bowl. Vegetables may be steamed 1 day ahead and chilled, covered.
Bring vegetables to room temperature before proceeding.

In a large bowl whisk together miso, citrus juices, oil, and vinegar
and add steamed vegetables, parsley, and peperoncini, tossing to
combine well. Season salad with salt if necessary.

MC formatted by Barb at Possum Kingdom


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