Soba Noodle Salad – Roasted Broccolini, Baby Winter Greens, Raw Almond & Miso Dressing
HAPPY NEW YEAR!
This is always such an exciting time of year. Pencils down for 2011 and welcome 2012! I hope everyone had a wonderful holiday season, we sure did. I’m entering into the new year feeling rested, very grateful, loved and full of optimism – the air is fresh and a clean slate for the new year…anything is possible.
Soba Noodle Salad with Roasted Broccolini, Baby Winter Greens & Raw Almond & Miso Dressing
I’m not sure where to begin, there are so many things I love about this salad. What makes it extra special is the roasted broccolini which gives it a nice smokey-crunch, and the raw almond-miso dressing. What I like the most about this dressing is the use of raw almond butter, it’s like a peanut dressing but with raw almond butter instead. I’ve adapted this dressing from the amazing cookbook/restaurant Cafe Gratitude who specialize in raw and organic food. They opened up a cafe in Santa Cruz over the summer during our stay. What a treat, everything was so fresh and flavorful, I can’t wait to return next summer. But in the meantime, I’m learning so many things from their cookbook. Ok, so I didn’t sprout my own broccoli or make my own coconut milk – but the year is young, maybe a kitchen farm is on the horizon…
6 oz organic buckwheat soba noodles
1 bunch broccolini (cut into 2″ pieces)
2 cups grated carrot
1/3 english cucumber (halved, thinly sliced)
1/3 cup scallions (thinly sliced)
a few large handfuls of baby winter greens
1 recipe Almond-Miso dressing
Raw Almond and Miso Dressing
1 cup coconut milk (organic)
1/2 cup raw almond butter (organic)
1 jalapeno (seeded, minced)
1 T. + 1 t. fresh ginger (grated)
2 T. soy sauce
1 T. miso paste (red or white)
2.5 T. fresh lime juice
Pre heat oven to 425. Place the broccolini on a sheet pan and sprinkle with a touch of oil, sea salt and fresh pepper -roast for 15-20 minutes until tender and charred. Bring a medium size pot of water to a boil, add a pinch of salt and the soba noodles. About 2 minutes before the noodles are cooked, add the grated carrot. Drain and run under cool water, set aside while you prepare the rest of the salad (you may need to run the noodles under warm water before adding to the salad to loosen them up). For the dressing, add all the ingredients together in a bowl and whisk to combine (if it seems a little thick you can thin it with some coconut water or regular water – also, you may want to add the jalapeno in stages-peppers vary in hotness). To finish, combine all the ingredients in a large bowl and drizzle on the dressing to taste – toss and serve.
**The dressing is a loose interpretation from a recipe adapted from “I am grateful” cookbook. I increased the amount of jalapeno and ginger, store-bought the coconut milk and used white miso paste (it’s what I had on hand, they used red miso), I didn’t have any dates so I left them out–next time I’ll make sure to get them in there (2 t. if your interested).