Posted on April 29, 2014 at 6:35 PM
I am making soba for Deborah Madison's cookbook promotion at Cooks County tomorrow. So I thought I would practice a little. I have to make 80 servings but the portions are small, so it should go pretty quickly. There is a Kale Soba Salad in Madison's Vegetarian Literacy. This recipe is inspired by that one and the soba noodles are of course, made fresh. My friend Casey came over with some chicken eggs. I gave her soba. What a great trade!
Soba Salad with Kale
1 bunch Tuscan kale, leaves sliced, thinly, crosswise and rubbed with ¼ tsp of salt
1 Tbls lightly roasted sesame oil
1 clove garlic, peeled and mashed
½ tsp sea salt
4 Tbls Lightly roasted sesame oil
2 tsp rice vinegar
1 tsp lemon or lime juice
1 -2 tsp soy sauce
4 servings of soba noodles, freshly made or cooked, or used dry noodles, cooked
3 scallions, sliced thinly, crosswise
2 pinches shichimi pepper
2 Tbls roasted sesame seeds
Make the soba noodles and the salad dressing.
In a small bowl, combine all the ingredients and mix well.
Taste and make adjustments, as necessary.
Rub salt and sesame oil on sliced kale, until leaves soften.
Boil the noodles, drain and rinse well under running cold water. Shock noodles in ice water. Drain well.
In a salad bowl, toss sliced kale and the dressing. Gently combine with the soba. Sprinkle the garnishes, and serve immediately.