MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Green Beans With Miso & Almonds
 Categories: Beans, Nuts, Vegetables
      Yield: 10 Servings
 
  2 1/2 lb Fresh green beans
           Kosher salt
    1/4 c  White miso
      3 tb Scallions;
           - dark-green only,
           - thin sliced, divided
      3 tb Unseasoned rice vinegar
      2 tb Japanese prepared hot
           - mustard (not wasabi) -OR-
      1 tb English mustard powder;
           - mixed with:
      1 tb Water
      2 tb Vegetable oil
      1 tb Sugar
    1/4 c  Sliced almonds; toasted
 
  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.
  
  Working in 3 batches, cook green beans in a large pot of boiling
  salted water until crisp-tender. Transfer to a large bowl of ice
  water to cool. Drain well. Trim beans; cut in half on a sharp
  diagonal.
  
  Do Ahead:

  Can be made 8 hours ahead. Arrange cooked beans in batches in paper
  towels, roll into cylinders, and transfer to plastic bags; seal and
  chill.
  
  Whisk miso, 2 tb scallions, vinegar, mustard, oil, and sugar in a
  small bowl. Season dressing to taste with salt. Place green beans
  in a large bowl. Pour dressing over; toss to coat. Garnish with
  almonds and remaining 1 tb scallions. Serve warm or at room
  temperature.
  
  Recipe by Anita Lo
  
  Recipe FROM: Bon Appétit, Nov 2011
  
  Formatted by: Dave Drum, Nov 27, 2011
  
  Uncle Dirty Dave's Archives
 
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