From Mark Bittman’s The Best Recipes in the World
(I would highly recommend checking out the book.)
CSA members Pamela and John Roland shared this salad with us at the garlic harvest party. It got rave reviews, so here’s the recipe!
Makes: 4 servings
Time: 15 minutes
- Salt to taste
- 1 1/2 lbs. green beans, trimmed and cut into 2-inch lengths
- 1 Tablespoon sugar or honey (we like honey)
- 1 Tablespoon mirin, sweet sake or other sweet wine (we like mirin)
- 2 Tablespoons toasted sesame seeds
- 3 Tablespoons miso, preferably red
1. Bring a large pot of water to a boil and add salt. Cook the green beans just until tender, about 3 minutes, drain and rinse under cold water (better still, plunge them into a bowl of ice water) to stop the cooking. Drain again and set aside.
2. Whisk the sugar or honey into the mirin until it is dissolved; stir in the sesame seeds and miso until well combined. Toss with the green beans until well coated, then serve or let stand for up to an hour before serving.