Friday, May 03, 2013

Spring Green (and White): Mixed Greens, Herbs and Soba Noodles with Asian Dressing

I always say that spring's first burst of greens is Mother Nature's way of reminding me that I need to get in a swim suit soon. It's a bit hard to tell myself this, however, when there is snow on the ground in May. I'm really going to miss spring this year. It's my favorite season we are skipping.

Ironically, this is our first year trying a "spring CSA." While we should be seeing some sexy new veggies that hearken the start of early summer, we are still getting March's bounty of greens, greens and greens. I love greens, so its not all bad. And I have a bit extra around the middle with the extra long winter.

(Well, the winter and this unfortunate moment where I decided to try both P90X and an insanity work out in a day, then could not bend over to tie my shoes for a couple weeks or go for a spring training run for six weeks.)

Salad, anyone?

This salad is a great way to use up a large amount of mixed, hearty greens in early spring. Think beet greens, turnip greens, baby kale, chard, bok choi, cabbage leaves all in one bowl. 

Soba Noodle and Greens Salad, Ginger Soy Dressing

For the salad:

At the farmers market now:
1 pound mixed early spring greens, washed and chopped
1 bunch scallions, white parts and 1 inch of green chopped
1 bunch early garlic, or garlic scapes, white parts chopped
1 bunch mint, chopped (it's already up and growing despite the cold)
1 bunch cilantro, chopped, (found this at the market amazingly)
3 carrots, shredded
1 small cucumber, (greenhouse surprise!) diced

From the produce section and store:
1 bunch Thai basil (might not find this at the farmers market yet)
1 red pepper, diced
1 package buckwheat soba noodles, prepared

For the dressing:
Juice of 1 lemon
Juice of 1 lime
1/4 cup tamari soy sauce
1/4 cup white vinegar
1 tsp. grated ginger
1/2 tsp. powdered mustard
1 tsp. chili flakes
2 Tbs. honey
1/2 cup avocado oil

Toss the mixed greens, veggies, herbs, and prepared noodles in a large bowl. Store separately from the dressing if you want to eat this salad for a few lunches. It makes enough for about 12 portions and keeps well for a few days as long as the dressing is stored separately.

For the dressing, whisk all the ingredients except the avocado oil together. Then, whisk in the oil to emulsify. Serve each 1 cup portion of salad with 1 Tbs. of dressing.

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