Soba And Herb Salad With Roasted Eggplant And Pluots Food

SOBA AND HERB SALAD WITH ROASTED EGGPLANT AND PLUOTS

Steps:

• Preheat the oven to 450 degrees. Cover a sheet pan with foil. Place the eggplant in a large bowl and season with salt to taste. Add 2 tablespoons of the oil and toss well. Spread on the baking sheet in an even layer. Place in the oven and roast for 20 minutes, or until the eggplant is soft when you pierce it with a fork and beginning to brown on the edges. It will look dry on the outside surfaces. Remove from the oven and very carefully fold over the foil and crimp the edges so that the eggplant is now contained within a foil envelope, where it will steam and become softer. Set aside until the eggplant cools.
• Meanwhile, cook the soba noodles. When they're done, drain, rinse with cold water, shake well in the colander and transfer to a bowl. Add the sesame oil and stir together.
• Heat a wok or a large heavy frying pan over high heat until a drop of water evaporates within a few seconds when added to the pan. Add 1 tablespoon of the sunflower oil and the tofu. Let sit in the pan to sear for 30 seconds, then stir-fry until lightly browned. Add 1 teaspoon of the soy sauce, toss together, then remove from the heat and add to the noodles. Add the roasted eggplant and the minced chiles, the plums or pluots and all of the chopped herbs if serving right away, half of them if serving later.
• In a small bowl or measuring cup mix together the seasoned wine vinegar, the remaining soy sauce, salt to taste, the lime juice and zest, and the garlic. Whisk in the remaining oil. Taste and adjust seasoning. Toss with the noodle salad and serve.

SOBA SALAD WITH GRILLED EGGPLANT AND TOMATO

Steps:

• Preheat grill for direct heat. Sprinkle eggplant slices generously with salt in a bowl. Let stand 30 minutes; rinse and pat dry.
• Liberally brush cut sides of eggplant and both sides of tomato with safflower oil. Grill, turning occasionally, until tender, about 4 minutes a side. Transfer to a cutting board; when cool enough to handle, cut into 1-inch pieces.
• Meanwhile, cook soba noodles in a pot of boiling water until al dente, according to package directions. Drain, then run under cold water. Shake dry.
• Combine eggplant, tomato, soba noodles, scallions, soy sauce, lemon juice, safflower oil, and sesame oil in a bowl. Season with salt. Refrigerate 1 hour. Stir in cilantro just before serving.

KALE AND QUINOA SALAD WITH PLUMS AND HERBS

Steps:

• Rinse the quinoa and cook in a pot of rapidly boiling, generously salted water for 15 minutes. Drain, return to pot, place a towel across the top and replace the lid. Let sit for 15 minutes. Transfer to a sheet pan lined with paper towels and allow to cool completely.
• To cut the kale, stem, wash and spin dry the leaves, then stack several at a time and cut crosswise into thin slivers. Toss in a large bowl with the quinoa, chile, herbs, and half the plums.
• Whisk together the vinegar, lime zest and juice, salt to taste, garlic and sunflower or grapeseed oil. Toss with the salad. Garnish with the remaining plums and serve.

SOBA NOODLE SALAD WITH VEGETABLES AND TOFU

Steps:

• To prepare dressing, combine first 9 ingredients in a small bowl; stir with a whisk.
• To prepare salad, combine noodles and remaining ingredients in a large bowl. Drizzle with dressing, tossing well to coat.

SOBA SALAD WITH MISO DRESSING

Steps:

• Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 30 seconds to 1 minute just to warm, then drain everything in a colander. Set aside.
• In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.