Green bean salad with white balsamic miso
Item 1 of 1
Related Recipes
Ingredients
Metric
Imperial
- 360g of green beans, trimmed and cut to the same length
- 20g of shallots, finely chopped
- chopped chives, to garnish
- extra virgin olive oil, for drizzling
- 1 shallot, red, sliced into rings
- 50g of soy cheese, cut into 5mm dice (optional)
- salt
dressing
- 55g of saikyo miso
- 25g of white balsamic vinegar
- 2 tsp caster sugar
- 50g of extra virgin olive oil
SAVE RECIPE
Method
1
Pour a litre of water into a pan and add 30g sea salt. Bring to the boil, then add the green beans and cook for 2½ minutes
- 360g of green beans, trimmed and cut to the same length
- salt
2
Drain the beans and place in iced water to chill, then drain again and keep in the fridge until needed
3
To make the dressing, combine the miso, vinegar and caster sugar, stirring well so the sugar dissolves. Gradually drizzle in the olive oil, whisking continuously, until emulsified
- 55g of saikyo miso
- 25g of white balsamic vinegar
- 2 tsp caster sugar
- 50g of extra virgin olive oil
4
In a large mixing bowl, mix the green beans with the dressing and finely chopped shallot, then toss to combine. Divide the beans between 4 serving plates (or 1 large serving bowl, if preferred), then add the cubes of soy cheese (if using). Drizzle with a little more olive oil, add a pinch of salt, then garnish with a pinch of chopped chives and a few shallot rings on top
- 20g of shallots, finely chopped
- 50g of soy cheese, cut into 5mm dice (optional)
- extra virgin olive oil, for drizzling
- chopped chives, to garnish
- 1 shallot, red, sliced into rings
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
Load more
NAVIGATE
© Great British Chefs 2026