Soba, Cauliflower And Blood Orange Salad Recipe

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Who doesn't love lunch at LPQ, the affectionate abbreviation for Le Pain Quotidien? Their fresh sandwiches, soups and salads, whether take-out or eaten at the famous communal table, are delicious. We got our hands on the new LPQ cookbook. First up, a healthy and refreshing soba noodle salad.

The creamy ginger sauce gives this salad a real lift. This dressing works just as well with other dishes, like roasted vegetables.

Reprinted with permission from Le Pain Quotidien Cookbook

Soba, Cauliflower And Blood Orange Salad Recipe
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  • 1/2 red onion
  • 4 cloves garlic
  • 3/4 inch piece fresh ginger root
  • 2 teaspoons soy sauce
  • 5 tablespoons white wine vinegar
  • 2 tablespoons cashew butter
  • 1 teaspoon brown miso
  • 4 tablespoons extra virgin cold-pressed canola oil
  • 4 tablespoons Grapeseed oil
  • 1 teaspoon sea salt
  • 5 ounces soba noodles
  • 2 Blood oranges
  • 1 small Romanesco cauliflower
  • 2 sprigs flat leaf parsley
  1. Start by making the ginger sauce. Place the onion, garlic and ginger in a small bowl with the soy sauce and vinegar. Stir and let marinate for 10 minutes.
  2. Whisk the cashew butter into the marinade, then slowly add the miso, oils and salt, whisking continuously, to produce an emulsion.
  3. To cook the soba, bring 8 cups of water to a boil. Add the noodles and bring back to a boil. Reduce the heat and simmer for 4–6 minutes, depending on the thickness of the noodles, stirring occasionally, or prepare according to the package directions. Drain in a colander, then rinse under cold running water to remove any starch and prevent clumping.
  4. Using a vegetable peeler, remove the rind from half an orange, cut it into very thin strips and set aside. Peel and segment both oranges by cutting away the pith and membrane so that only the flesh remains.
  5. Divide the cauliflower among 4 serving bowls, then nestle the orange segments among the florets. Take a quarter of the noodles and, using a fork, twist them to form a nest to place on top of the vegetables. Repeat for the remaining servings. Pour generous amounts of the ginger sauce on top and sprinkle with the scallion (spring onion), parsley and orange rind. Serve immediately.
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