Name: Green Beans with Miso and Almonds
Yield: Makes 10 servings
Ingredients: 2 1/2 pounds fresh green beans; Kosher salt; 1/4 cup white miso (fermented soybean paste); 3 tablespoons thinly sliced scallions, dark-green parts only, divided; 3 tablespoons unseasoned rice vinegar; 2 tablespoons Japanese prepared hot mustard (not wasabi), or 1 tablespoon English mustard powder mixed with 1 tablespoon water; 2 tablespoons vegetable oil; 1 tablespoon sugar; 1/4 cup sliced almonds, toasted; Ingredient info: Also known as shiro miso, white miso can be found in the refrigerated Asian foods section of better supermarkets and at natural foods stores and Japanese markets. Japanese hot mustard is sold in a small tube or tin; unlike wasabi, it is made with mustard seeds and processed with other seasonings. Look for English mustard powder, a hot mustard, at better supermarkets and at specialty foods stores.

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Green Beans with Miso and AlmondsMarcus Nilsson

Lo uses saikyo white miso, a very mild and slightly sweet soybean paste, but any white miso works well in this sweet-and-spicy dish. The brightly flavored sauce makes a great dressing on simply prepared seasonal vegetables. Scallops would also be a good choice.

Recipe notes

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