'From the Harvest' recipes [Pictures]
Check out the recipes from our "From the Harvest" series, focusing on ingredients that are in season each week.
Grilled string beans and garlic scapes in miso vinaigrette( Photo and styling by John Houser III, Special to The Baltimore Sun / July 4, 2012 )
Makes: 4 servings
2 tablespoons minced shallot
1 medium clove garlic, micro-planed
1 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon pepper
1 tablespoon brown miso paste
1/2 teaspoons sugar
6 tablespoons canola oil (divided use)
1 pound green beans/wax beans, stem ends removed
8 ounces garlic scrapes, cut into 2-to-3-inch pieces, woody bottom parts removed
1/2 cup toasted hazelnuts, crushed
Juice from 1/2 lemon (approx 1 tablespoon)
In a metal or glass bowl, whisk the first seven ingredients and let them sit for 30 minutes (you should cut your beans while you wait). Whisk in 4 tablespoons of oil (pour slowly) until a smooth emulsion has formed and set aside. Toss the beans and the scapes in the remaining 2 tablespoons of oil and grill until a little charred and cooked through, but still crunchy. While sizzling hot, toss the beans and scapes with the vinaigrette in a large bowl. Let mixture cool for 15 minutes. Toss with hazelnuts and lemon juice and serve.
Tip: With the leftover miso paste, you can mix it in scrambled eggs, mix with butter to put on fish or toast. And of course, you should make miso soup.