Chef Miki Hackney
Fresh Green Beans with Miso Flax Seed Dressing
Fresh Green Beans with Miso Flax Seed Dressing
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
Asian
Servings
4 servings
Prep Time
30 minutes
Cook Time
0 minutes
The dressing can be made one day ahead and refrigerated in a tight fitting jar or storage ware. I also like to serve this with blanched and cut asparagus.
Ingredients
-
1 pound green beans, cleaned and trimmed
-
2 tablespoons miso paste (golden or brown)
-
2 tablespoons rice wine vinegar
-
1 tablespoon canola oil
-
1½ tablespoons Roasted Organic Golden Flax Seed, coarsely ground
-
1 tablespoon Organic Blue Agave Syrup, topping for fruit
-
1 teaspoon Roasted Organic Golden Flax Seed, whole
Directions
Cut or break green beans into 2 inch pieces. Blanch in boiling salted water until crisp tender, about 3 minutes.
Immediately drain and shock beans by placing in a bowl of ice water until cool and to hold color.
Drain well and chill until ready to use.
In a medium size bowl, combine miso and vinegar, breaking up clumps to a smooth consistency.
Wisk in canola, ground flax, and agave until smooth and lumps are no longer present.
Pour dressing over chilled beans and toss to coat. Garnish with whole flax seeds.
