Ingredients
| Quantity | Ingredients |
|---|---|
| 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) |
Directions
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.
Yield: Makes 6 Servings
Each serving about 138.5 calories and 2.8 grams fat (18% of calories from fat)
Source: www.Epicurious.com