Thursday, June 25, 2015

This Summer's First Salad

Summer is salad time.  Summer is when the vegetables are at their peak and hot weather causes smaller appetites.  Everyone wants salads this time year.

Who am I kidding?  We all know my appetite is unpredictable and tends to ignore the seasons.  I eat anything at any time according to my mood.

I do find myself wtih appropriate salad cravings.  It's hard not to when the farmers' markets are starting to really blossom.  I had a craving for a little something Asian this week, so I made up this soba noodle salad.
I had intended to make it with strips of chicken or pork, but the duck breasts in the market just called to me.  I grilled them on the electric grill tossed them with soba noodles, cilantro, cucumber, cabbage, and enoki mushrooms.

It was so good I think I may continue doing the salad thing for a while.

Soba Noodle Salad with Grilled 5-Spice Duck Breasts

  • 3 duck breast cutlets
  • 2 tsp 5-spice powder
  • 2 tsp salt, divided
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1/2 cup sesame oil
  •  1 package soba noodles
  • 2 cucumber, peeled and cut in small dice
  • 1 package coleslaw mix
  • 5 oz enoki mushrooms, stems trimmed
  • 1/4 cup chopped fresh cilantro
  • 2 Tbl chopped scallions (green part only)
Heat an electric countertop grill to 400 degrees.  Rub duck breasts with 5-spice powder and 1 teaspoon salt.  Grill for about 5 minutes.*  Let rest 5 minutes and cut into thin slices.

Mix together vinegar, soy sauce, and remaining teaspoon of salt.  Whisk in sesame oil.  Set aside.

Cook noodles according to package directions.  Drain and rinse with cold water.  Toss with cucumber, cabbage, mushrooms, cilantro, scallions and dressing.

Serve topped with slices of duck breasts.

*If you don't want to cook them this way, feel free to cook in a pan, an outdoor grill, or whatever your preferred method is.