A quick salad to be made the day before. Simple, but with lots of flavor and texture, and it travels well. This can be made the “day of” if you use the freezer, just be sure to keep an eye on everything. You want stuff chilled, not frozen!
INGREDIENTS:
4-6 ounces of soba noodles ¾ pound broccoli florets (3 cups cut up), cut into 1 inch pieces 2 tomatoes, fileted (see recipe) cut into ½ inch diamonds 1-2 cups Sesame Amazu dressing (see recipe), chilled 1-2 tablespoons black and/or white sesame seeds (toasted)-optional Or-¼ cup scallion greens, finely sliced and well rinsed Large flake salt if you wishMETHOD:
Heat a large volume of water to a boil, and salt liberally. When the water returns to a boil, add the broccoli and cook until bright green and no longer raw. Drain and rinse to cool part way down. Drain well. Place in a non-reactive bowl and add just enough cold dressing to coat the broccoli. Toss a few times and then transfer the bowl to the refrigerator (or freezer if you are in a hurry.)
Break the noodles in half and cook them according to the package. Drain them well and toss in enough dressing to coat. Chill them in the refrigerator.
When ready to serve, lift the noodles form the dressing and place on a platter. If there is a lot of liquid in the broccoli, drain it. Add the tomatoes and toss gently to combine.
Place the dressed broccoli and tomatoes on top of the noodles, drizzle with a little fresh dressing, and then sprinkle with the sesame seeds or onions.
Serves: 4
Source: Chef Andrew E Cohen
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