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Polish Summer Soba Salad
I made a couple of alterations to the recipe in the video. Instead of using scallions I used shallots, and instead of walnuts I used seeds. The recipe below is the exact one from Salad Samurai by Terry Hope Romero. Reprinted with permission from Da Capo Lifelong, © 2014
Servings: 2
Ingredients
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
Instructions
- 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.