Tal Ronnen’s Green Bean and Fingerling Potato Salad with Miso Dressing

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Makes 4 servings; Prep time 30 minutes


  • 2 tbsp yellow miso paste
  • 3 tbsp rice vinegar
  • 1 tbsp light agave nectar
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 shallot, minced
  • 1 garlic clove
  • 1 tbsp Dijon mustard
  • juice of 1/2 lemon
  • 1/2 cup safflower oil
  • 1 tbsp minced fresh chives
  • 1 1/2 cups baby arugula
  • 8 oz fingerling potatoes, boiled for 15 mins., then sliced into 1/4 inch think rounds
  • 8 oz green beans, blanched in boiling water for 1 minute


Place the miso paste, vinegar, agave nectar, salt, pepper, shallot, garlic, mustard, lemon juice, and 1 tablespoon water in a food processor and pulse to combine. With the motor running, slowly add the oil in a thin stream until the vinaigrette is emulsified. Fold in the chives.

Place the arugula, potatoes, and beans in a large bowl, drizzle with the vinaigrette, and toss to coat.


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