Grilled Green Bean salad with Roast Walnut Miso dressing recipe

This is a quick dish that’s perfect with fish or chicken, or as a simple but deeply tasty snack. Miso loves nuts, and with walnuts containing so much richly flavoured oil, miso and walnuts are a happy pairing for dressings and dips.

Grilled Green Bean salad with Roast Walnut Miso dressing

Grilled Green Bean salad with Roast Walnut Miso dressing

( 0 reviews )
Servings 4
Author Bonnie Chung
Prep time
5 Min
Cook time
9 Min
Total time
14 Min
This is a quick dish that’s perfect with fish or chicken, or as a simple but deeply tasty snack. Miso loves nuts, and with walnuts containing so much richly flavoured oil, miso and walnuts are a happy pairing for dressings and dips.This is one of my most requested miso dishes, so I hope it’s as popular with you! This recipe serves 4 or 6 as a side dish.

Ingredients

Instructions

  1. Preheat the oven to 160°C/325°F/gas mark 3.
  2. Toast the walnuts on a tray in the oven for 5 minutes until golden, taking care not to burn them. Remove and leave to cool down.
  3. Mix the miso with the mirin, sugar and soy sauce in a small bowl.
  4. Preheat the grill to medium. Cook the green beans in salted boiling water for 3 minutes until al dente, then brush with olive oil and grill for 1 minute until slightly charred.
  5. Once the walnuts are cold, pulse in a food processor for 20 seconds; you still want some crumbly texture so be careful they do not become too fine. Mix with the miso sauce, adding a little water to loosen the mixture.
  6. When you are ready to serve, toss the green beans and walnut miso in a mixing bowl until the beans are well covered in dressing.

Notes

You will need a food processor to make the sauce.

Recipe from Miso Tasty Cookbook, Pavilion Books 

Photography by Yuki Sugiura

green beans, Grilled Green Bean Salad with Roast Walnut Miso Dressing recipe, miso paste, salad dressing
Salad, Side Dish
International, Japanese, Vegan, Vegetarian
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