Boistfort Valley Farm
Community Supported Recipe Box

Potato and Green Bean Salad with Citrus Miso Dressing


  • 1 1/2 pounds red potatoes
  • 1 1/2 pounds green beans or a combination of green and wax beans, trimmed and cut diagonally into 1 1/2-inch pieces
  • 2 tablespoons yellow miso (fermented soybean paste)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh orange juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon Sherry vinegar or umeboshi vinegar
  • 1/2 cup fresh parsley leaves, washed well, spun dry, and chopped
  • 2 tablespoons minced drained bottled peperoncini (pickled Tuscan peppers)


dish: salad
season: summer

Cut potatoes into 3/4-inch 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.

Gourmet, 1996