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Grilled string beans and garlic scapes in miso vinaigrette

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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
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 1 tablespoon brown miso paste
  • 1/2 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
  • 1/2 cup toasted hazelnuts, crushed
  • Juice from 1/2 lemon (approx 1 tablespoon)

Details

Preparation

Step 1

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.

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