One of the best things about being a food blogger has got to be the free books and food I occasionally receive for review. The yummiest thing I’ve received this summer has been Terry Hope Romero‘s new cookbook, Salad Samurai (which you can sign up to win below). She truly is a salad samurai, and this book will make you one too. The recipes are unique, colorful, and varied. There are super healthy recipes like the Green Papaya Salad with Lemongrass Tofu, and more comfort food salads like the BBQ Tempeh N’ Dilly Slaw Bowl. The book is divided into sections for each season, and it has me looking forward to winter so I can try the Beet Ball N’ Fries Salad. Okay, I’m exaggerating, it’s impossible to make me look forward for winter. Still, like all of Terry’s cookbooks this one rocks!
Remember that Samosa Cauliflower Salad recipe I shared a couple of weeks ago? That was adapted from the Coconut Samosa Potato Salad in this book.
Have you gotten your hands on Salad Samurai yet? What recipes have you tried?
If you’d like a copy of the book, you should totally enter into the Salad Samurai giveaway below!
Polish Summer Soba Salad
For the 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
For the 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
- 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.
- 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.
- 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.
- 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.