Green Beans With Miso, Mustard, and Walnuts
Green beans scream summer. But how many times have you been dished up slightly over-steamed/over-blanched stalks? Haricots verts, or French green beans, are sold in the produce aisle in little neat packages. If you can’t find them, it’s okay to use regular green beans. This dish is shockingly simple but full of umami thanks to a couple flavor enhancers. Miso packs punch in the Dijon and rice vinegar dressing. Walnuts aren’t just toasted; they’re brilliantly tossed in oil and seasoned with salt and pepper (we’ll be doing this in all of our salads moving forward).
Dawn Perry headshot
