Potato and green bean salad with citrus miso dressing

 
           Potato And Green Bean Salad With Citrus Miso Dressing
 
 Recipe By     : Gourmet May 1996
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beans & Peas                     Gourmet Magazine
                 Potatoes                         Salads & Salad Dressings
                 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        red potatoes
    1 1/2  pounds        green beans -- see *
    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
 
 * or a combination of green and wax beans, trimmed and cut diagonally into 1 1/
 2-inch pieces
 
 Cut potatoes into 3/4-inch wedges.  On a large steamer rack set over boiling wa
 ter 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 st
 eamed vegetables, parsley, and peperoncini, tossing to combine well.  Season sa
 lad with salt if necessary.
 
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