Monday, March 23, 2009

The Most Beautiful Salad In History

Ok, perhaps an overstatement. No ...second thought, it's not. At least not from my perspective. But its not just beautiful, NO SIR-ee it is delicious to boot! According to Ree from "The Pioneer Woman Cooks " (which is where I found this recipe) it is SUBLIME! Do, I agree? Would I go as far as to call it sublime? That would be a resounding HECK YEAH!
I am sure that it does not hurt that this is the first "spring is here, summer is on it's way" dish I have made this year. Chock full of beautiful produce in all the colors of the rainbow. Oh how I LOVE summer! But what makes this salad is the Dressing. The Pioneer Woman has found the perfect ..."did you hear me?" I said PERFECT balance in this recipe. You can change any of the vegetables you like in this dish but don' t DARE change the dressing. I promise you, you won't be sorry. If you have read this blog more than a few times you will know that is a pretty strong statement coming from me. I am usually all about making a recipe your own. BUT DON'T!
You can use any veggies you like in any amounts. I will tell you I used A BUNCH! I also only used a half a pound of dried linguine where the recipe called for a whole pound. Let me tell you this makes a ton! I would not have had a bowl big enough to fit a whole lb. The mixture of veggies I used incorporates all the beautiful colors of nature. If you don't like something leave it out or substitute it for something else but be mindful of the colors. Remember, you taste with your eyes first.

Asian Noodle Salad

adapted from "The Pioneer Woman Cooks"

1 bunch-Boc choy
1 small head Nappa Cabbage
1 Small head Purple cabbage
1 each-Red,yellow, orange pepper
4 Green onions
1 bag Baby spinach (washed and dried)
Small container of bean sprouts (mung beans)
1/2-1 lb linguine noodles
3/4 of a of Bunch cilantro , roughly chopped (about 1/4 will go in dressing)

Juice of 1 lime
1/2 cup olive oil
2 TBS Sesame Oil
1/3 cup Soy sauce
1/2 cup brown sugar
3 TBS fresh ginger, minced
2 cloves garlic, minced
1-2 hot peppers, finely chopped (serrano or jalepeno)
Cashews (optional)

Cook Linguine according to package directions. Drain, rinse in cool water and drain again.
Whisk together ingredients for dressing and set aside.

Thinly slice cabbages and place in to VERY large bowl. Julienne peppers, thinly slice white and green part of scallions and add to cabbage, Add remaining salad ingredients and linguine.
Pour dressing over salad and toss well. Top with cashews if desired.

Notes: As this salad sits the veggies begin to wilt and lose a little of their wonderful crunch. It is still very good this way but not nearly as pretty. If you are making this ahead don't toss everything together until you are ready to serve. Mix together veggies and place in large ziplock bag. Mix a few tablespoons of dressing with linguine (this will keep it from sticking together) and store in another ziplock bag. Immediately before serving toss veggies, linguine and dressing together.

1 comment:

The American Homemaker said...

That looks so yummy :) And to answer your question about the oil/cake mix thing. I leave the oil out and don't replace it with anything. It turns out just fine.