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Soba Noodles With Vegetables and Miso
2014-07-02
https://www.metro.ca/userfiles/image/recipes/Salade-soba-10120.jpg
PT25M
PT08M
PT33M
Start by preparing the vinaigrette. In a bowl, combine all the vinaigrette ingredients and with a hand blender, pulse until an emulsion is formed. Add a bit of water if needed to rectify the texture.Bring a small pot of water to a boil and add a pinch of salt.When the water boils, add the frozen edamame and cook for 2 minutes.After 2 minutes, add the cauliflower florets and continue cooking for another minute. Drain and cool under cold water. Reserve.In a large bowl, combine the edamame, the cauliflower florets, soba noodles, swiss chard leaves and central parts, green onions, cherry tomatoes and cashews.Add the viniagrette and toss gently. Check the seasonning and transfer into resealable containers. This salad is the perfect dish to bring on a picnic.
4
Chef Caroline McCann
0
0
0
0
Vinaigrette
Salad
Soba Noodles With Vegetables and Miso
4
servings
0:25
Preparation
0:08
COOKING
0:33
TOTAL TIME
Ingredients
-
Vinaigrette
-
3 Tbsp.
(45 ml)rice vinegar
-
2 Tbsp.
(30 ml)mirin
-
2 Tbsp.
(30 ml)miso
-
2 tsp.
(10 ml)maple syrup
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2 Tbsp.
(30 ml)fresh dill, washed and chopped finely
-
1/2 cup
(125 ml)grapeseed oil
-
2 Tbsp.
(30 ml)water
-
Salad
-
1 cup
(250 ml)edamame, frozen
-
1 cup
(250 ml)cauliflower, washed and cut into florets
-
3 1/2 cups
(875 ml)buckwheat soba noodles, cooked and refreshed
-
4
large swiss chard leaves, central parts minced and leaves shredded
-
1 cup
(250 ml)green onions, chopped finely
-
16
small cherry tomato cut in halves
-
3/4 cup
(190 ml)cashew, roasted and chopped
-
salt and pepper to taste
Preparation
Start by preparing the vinaigrette. In a bowl, combine all the vinaigrette ingredients and with a hand blender, pulse until an emulsion is formed. Add a bit of water if needed to rectify the texture.
Bring a small pot of water to a boil and add a pinch of salt.
When the water boils, add the frozen edamame and cook for 2 minutes.
After 2 minutes, add the cauliflower florets and continue cooking for another minute. Drain and cool under cold water. Reserve.
In a large bowl, combine the edamame, the cauliflower florets, soba noodles, swiss chard leaves and central parts, green onions, cherry tomatoes and cashews.
Add the viniagrette and toss gently. Check the seasonning and transfer into resealable containers. This salad is the perfect dish to bring on a picnic.
Source :
Chef Caroline McCann
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
