Recipe information
Yield
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 Tbsp. English mustard powder mixed with 1 tablespoon water
2
tablespoons vegetable oil
1
tablespoon sugar
1
/4 cup almonds, toastesd
Need to make a substitution?
Preparation
Step 1
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.
Step 2
Whisk miso, 2 tbsp. 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 Tbsp. scallions. Serve warm or at room temperature.