One of the perks of food blogging is receiving cookbooks and products to review. This summer the standout has been Terry Hope Romero’s cookbook Salad Samurai. Its inventive, colorful recipes span healthy, light options and heartier comfort salads. For example, the Green Papaya Salad with Lemongrass Tofu is a bright, nourishing choice, while the BBQ Tempeh N’ Dilly Slaw Bowl leans more toward comfort. The book is organized by season, which makes it easy to find recipes that fit produce and moods throughout the year. I’m already eyeing the Beet Ball N’ Fries Salad for colder months, though I’m not ready to welcome winter just yet. Like Terry’s other books, this one is full of unique ideas and dependable recipes.
A while back I shared a Samosa Cauliflower recipe that I adapted from the Coconut Samosa Potato Salad in Salad Samurai. The cookbook is a great source for inspiration and easy adaptations that work well on a weeknight or for entertaining.
Have you tried Salad Samurai yet? Which recipes stood out for you?
Polish Summer Soba Salad
Ingredients
For the Soba Salad
- 1 ⁄2 pound uncooked beets, peeled and diced
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 1 ⁄4 teaspoon celery seeds
- Pinch of salt and a few twists of freshly ground black pepper
- 6 ounces soba noodles
- 2 scallions, green part only, thinly sliced
- 1 English cucumber, peeled and sliced into thin half-moons
- 1 cup cooked white beans
- 3 tablespoons chopped roasted walnuts
For the Dill Dressing
- 1 ⁄2 cup finely chopped fresh dill
- 3 tablespoons rice vinegar
- 4 teaspoons olive oil
- 1 tablespoon organic granulated sugar
- 1 ⁄2 teaspoon freshly ground black pepper
- 1 ⁄2 teaspoon salt
Instructions
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Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the diced beets on the sheet, drizzle with 1 tablespoon of oil, sprinkle with celery seeds, salt, and pepper, and toss to coat. Roast for about 20 minutes, or until the beets are tender and easily pierced with a fork.
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Cook the soba noodles according to package directions but stop just shy of fully tender so they remain al dente. Drain and rinse the noodles thoroughly with cold water to stop the cooking, then transfer them to a large mixing bowl.
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In a separate bowl, combine the scallions, cucumber, and white beans. Whisk the dressing ingredients together in a measuring cup or small bowl. Pour half of the dressing over the bean and vegetable mixture and toss to coat. Add the remaining dressing to the soba noodles and toss to combine.
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Divide the dressed soba noodles among serving bowls, twirling each into a central mound. Top with the bean and vegetable mixture, spoon the roasted beets over the salad, and finish with a sprinkle of chopped roasted walnuts.
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Leave a comment below to tell me which recipes from the book you’ve tried and whether you enjoyed this Polish Summer Soba Salad. I’ll pass your feedback along to Terry.