To make ahead, you can easily blanch the kale and green beans and even put together the dressing ahead of time. The night of, boil the potatoes and put the kale and green beans in a strainer. Pour the potatoes and hot water into the strainer to warm them up. If you’d pre-made the vinaigrette, warm that up as well and toss with the veggies.
Even though the dressing uses miso and rice vinegar, it’s not overtly “Asian” in flavor. If you want to go that route, reduce the olive oil by 1/4 cup and add 1 Tbsp of sesame oil, 1 tsp soy sauce or aminos and 1/2 tsp powdered ginger
Dressing:
- 3 Tbsp seasoned rice vinegar
- 2 Tbsp red or white miso
- 1 Tbsp maple syrup
- 1 Tbsp either grainy or dijon mustard
- 1 Tbsp lemon juice
- 1/2 shallot
- 1/2 tsp granulated garlic
- 1/3 cup extra virgin olive oil
Salad:
- 1.5 lb small red potatoes, cut into small dice
- 1 bunch kale, chopped
- 8 – 12 oz green beans, ends removed & snapped in half
Directions:
- For the dressing, combine all ingredients in a mini-chopper. Run until combined. Taste and add salt if needed.
- Bring a pot of salted water to a boil. Blanch green beans anywhere from 2 – 4 minutes depending on how crisp you like your beans. Remove to a bowl of ice water to shock. Remove from ice water then pat dry.
- Blanch kale, again anywhere from 3 – 5 minutes depending on how tender you like it. Remove to a bowl of ice water to shock. Remove from ice water and squeeze out water. I like to run my knife through it again for this salad.
- Boil diced red potatoes for about 15 minutes until a fork slips in easily. Combine with kale and green beans then toss with the vinaigrette.
