Herschell Taghap gave us a twofer last Thursday, following his Oxtail Farro Salad demo with this less complex but equally delicious version of sesame noodles. While this recipe can be made with peanut butter, Herschell likes the Almond and Hazelnut Butter from Marilyn’s Nut Butters for its “satisfying and earthy flavor.” We have no photos of the salad, but we’re sure you’ll enjoy these “key ingredient” shots.
Carrot splendor. Photo by Kimberly McKittrick
Asian Pasta Salad with Almond Hazelnut Sauce
Cook pasta:
1 lb. soba or angelhair pasta
Cook per package directions or until al dente (with a bit of bite). Since you’ll be using it in a cold salad, rinse with cold water, drain and set aside.
Make dressing:
6 tablespoons Marilyn’s Almond Hazelnut Butter
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon miso
1 teaspoon rice wine vinegar or sake
Freshly cracked pepper
1 tablespoon garlic
1 teaspoon minced ginger
1 red chili pepper, seeds removed and sliced (optional)
Whisk ingredients together. If too dry, add 1 tablespoon hot water and stir. Repeat if necessary.
Assemble salad:
1 cucumber, julienne
1 red onion, julienne
1 carrot, julienne
Mix with soba and dressing. Toss with hands. Garnish with any combination of: cilantro, fried shallots, crushed peanuts, or Secret Stash Salts’ Soy Salt.
(Sources: carrots from Local Roots Farm, cucumbers from Sunfield Farm, and garlic, red scallions and Serrano chiles from Alvarez.)
Alvarez chiles. Photo by Kelly Cline
Nutty butters. Photo by Brandy Herget
{ 1 trackback }
Comments on this entry are closed.