Polish- Japanese fusion powers this third and last recipe from Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love (Da Capo Lifelong Books, June 2014) by Terry Hope Romero…
Polish Summer Soba Salad
SERVES: 2
TIME: 45 MINUTES
Chilled soba noodles, a Japanese staple in many warm-weather dishes, are traditionally made with
buckwheat flour. While enjoying a cold sesame soba noodle salad on a steamy summer day, it hit me that buckwheat is also a staple in Eastern European cuisine. So here it is, a salad that infuses these earthy noodles with the rustic flavors found in Polish warm-weather salads: beets, cucumbers, and the requisite heap of fresh dill. White beans add a touch of richness and protein too.
SOBA SALAD
1⁄2 pound uncooked beets, peeled and diced
1 tablespoon plus 1 teaspoon olive oil, divided
1⁄4 teaspoon celery seeds
Pinch of salt and a few twists
of freshly ground black pepper
6 ounces soba noodles
2 scallions, green part only, thinly sliced
1 English cucumber, peeled and sliced into thin half-moons
1 cup cooked white beans
3 tablespoons chopped roasted walnuts
DILL DRESSING
1⁄2 cup finely chopped fresh dill
3 tablespoons rice vinegar
4 teaspoons olive oil
1 tablespoon organic granulated sugar
1⁄2 teaspoon freshly ground
black pepper
1⁄2 teaspoon salt
1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the diced beets on the parchment paper, drizzle with 1 tablespoon of oil, celery seeds, salt, and pepper and toss. Roast for 20 minutes, or until tender and easily pierced with a fork.
2. Prepare the soba noodles according to package directions, but slightly undercook them to al dente. Drain, rinse with plenty of cold water, and transfer to a mixing bowl.
3. In another mixing bowl, combine the scallions, cucumber, and white beans. Whisk the dressing ingredients together in a glass measuring cup or bowl, pour half over the bean and vegetable mixture, and toss. Add the remaining dressing to the soba noodles and toss.
4. Divide the soba noodles among serving bowls and twirl into a mound in the center of each bowl.
Spoon the bean and vegetable mixture over the soba, garnish with roasted beets, and sprinkle with
roasted walnuts.
Other recipes from ‘Salad Samurai’ I previously shared:
–Grilled Kale Salad with Spicy Lentils
–Sweet Beet Drink with Dash of Kombucha and Ginger
(* Recipe from Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love by Terry Hope Romero. June 2014- courtesy of Da Capo Lifelong Books)