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
Servings 4
Prep time
5 MinCook time
9 MinTotal time
14 MinThis 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
- Preheat the oven to 160°C/325°F/gas mark 3.
- 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.
- Mix the miso with the mirin, sugar and soy sauce in a small bowl.
- 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.
- 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.
- 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