Featured recipe from Marilu’s table * Cold soba salad
There’s nothing like a cold salad on a hot day. This one has refreshing Asian flavors. Soba noodles are common in Asian cuisine; you can find them in most grocery stores. They come in a few different varieties – this recipe uses mugwort, but feel free to use what’s available to you – they’re prepared like pasta. Another Asian noodle that could be substituted is udon.
If you don’t have carrots (or want a variety of veggies), try zucchini or yellow summer squash (peeled to make ribbons), or thin slivers of red or orange or yellow pepper, or even cucumber (peeled in ribbons).
To toast sesame seeds, heat a small skillet over medium-high heat. Pour in sesame seeds. Toss or stir them for a few minutes (don’t walk away!) until you start to smell them. Don’t let them burn. Pour directly onto a paper towel to help them stop cooking.
If you feel a need for protein, add edamame (shelled, boiled in salted water for 5 minutes and drained).
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Cold Soba, Sesame and Carrot Salad
Blue * Serves 4
8 ounces mugwort soba
3 large carrots
1 bunch (about 6) scallions
2 Tablespoons sesame oil
1/4 cup rice vinegar
2 Tablespoons soy sauce, or to taste
2 Tablespoons sesame seeds, toasted
Cook the noodles for 6-8 minutes, or according to package directions. Drain and toss with just a drizzle of cooking oil to keep them from sticking together. Put in the refrigerator to cool.
Peel the carrots and shave with a peeler or mandoline. You should have about 2-3 cups of loose carrot ribbons. Chop the green parts of the scallions and set the white parts aside for another recipe.
Whisk the sesame oil, vinegar, and soy sauce together and taste. Adjust for taste. Toss the carrots, scallions, chilled noodles and sesame seeds together and serve.
