Grilled string beans and garlic scapes in miso vinaigrette

Grilled string beans and garlic scapes in miso vinaigrette

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Grilled string beans and garlic scapes in miso vinaigrette

  • Makes: 4 servings

  • 2

    tablespoons minced shallot

  • 1

    medium clove garlic, micro-planed

  • 1

    tablespoons sherry vinegar

  • 1

    teaspoon Dijon mustard

  • ½

    teaspoon kosher salt

  • teaspoon pepper

  • 1

    tablespoon brown miso paste

  • ½

    teaspoond sugar

  • 6

    tablespoons canola oil (divided use)

  • 1

    pound green beans/wax beans, stem ends removed

  • 8

    ounces garlic scrapes, cut into 2-to-3-inch pieces, woody bottom parts removed

  • ½

    cup toasted hazelnuts, crushed

  • Juice from ½ lemon (approx 1 tablespoon)

Directions

In a metal or glass bowl, whisk the first seven ingredients and let them sit for 30 minutes (you should cut your beans while you wait). Whisk in 4 tablespoons of oil (pour slowly) until a smooth emulsion has formed and set aside. Toss the beans and the scapes in the remaining 2 tablespoons of oil and grill until a little charred and cooked through, but still crunchy. While sizzling hot, toss the beans and scapes with the vinaigrette in a large bowl. Let mixture cool for 15 minutes. Toss with hazelnuts and lemon juice and serve. Tip: With the leftover miso paste, you can mix it in scrambled eggs, mix with butter to put on fish or toast. And of course, you should make miso soup.


Nutrition

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