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Sunshine Revival challenge #3
I love Terry Hope Romero's cookbook Salad Samurai, especially some of the recipes in the "Summer" chapter. Here's one of my faves:
Polish Summer Soba Salad
Salad ingredients:
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 dill
3 tablespoons rice vinegar
4 tablespoons olive oil
1 tablespoon sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
1.) Preheat the over to 400 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.
Polish Summer Soba Salad
Salad ingredients:
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 dill
3 tablespoons rice vinegar
4 tablespoons olive oil
1 tablespoon sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
1.) Preheat the over to 400 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.