We had this for dinner tonight..it was delish!!! I’ll be making it again..but will omit the shishitos..don’t think they are worth the extra effort..particularly liked the dressing..thanks for the recipe
Susan, I made this salad from your lovely "Open Kitchen" when that book first came out. Your headnote advises that, apart from the strawberries, it can marinate for a while. I found that my soba got grainy in texture from sitting in the dressing. I suspect it was the brand of dried soba. Your post reminded me how much I liked the taste of this unusual recipe, so I'm going to try it again, this time with the excellent fresh Korean soba I've been buying lately.
We had this for dinner tonight..it was delish!!! I’ll be making it again..but will omit the shishitos..don’t think they are worth the extra effort..particularly liked the dressing..thanks for the recipe
Fair enough- riff as you will! I did them in a hot cast-iron spiller this time and it only took a few minutes.
Susan, I made this salad from your lovely "Open Kitchen" when that book first came out. Your headnote advises that, apart from the strawberries, it can marinate for a while. I found that my soba got grainy in texture from sitting in the dressing. I suspect it was the brand of dried soba. Your post reminded me how much I liked the taste of this unusual recipe, so I'm going to try it again, this time with the excellent fresh Korean soba I've been buying lately.
Some soba gets mushy- a combo of wheat and buckwheat is best. I'm glad you like it!