A summer food obsession, salads are the focus of a new book published by Hachette Cuisine. Take the opportunity to discover, in preview, the recipe of the Japanese soba noodle recipe, to be made all summer long.
Japanese soba noodle salad
Serves 4
Prep: 15 min
Ingredients
-1 handful of peas
-250 g buckwheat soba noodles
-1 bunch of green onions (or spring onions)
-1 handful pink radishes
-1 avocado
-2 tbsp roasted sesame seeds
For the vinaigrette
-1 cm fresh ginger
- ½ tsp wasabi paste
-2 tbsp sesame oil
-1 tbsp sunflower oil
-3 tbsp rice vinegar
Method
1. Bring a large volume of water to a boil in a saucepan. Wash and remove the stalks from the peas, then cut them into small diamond shapes.
2. Plunge the soba noodles into boiling water for 4 min. 1 min before the end of the noodles' cooking time, add the peas. Drain and rinse under cold water to prevent the noodles from sticking together.
3. Finely chop the green onions. Set them aside. Cut the radishes into very thin strips with a mandolin. Peel the avocado and cut its flesh into pieces. Put everything in a salad bowl and add the noodles and peas.
4. Prepare the dressing. Peel and finely grate the ginger. In a bowl, dilute the wasabi in oil and vinegar, then add the grated ginger.
5. Drizzle the salad with the vinaigrette. Sprinkle it with the chopped onions, radish petals and sesame seeds. Serve chilled with sushi or sashimi, for example.
Salades recipe book, published by Hachette Cuisine, 9.95 euros
Translated by Freya Doggett
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