Turnip soba noodle salad
Discover the perfect balance of flavors and textures in this refreshing turnip soba noodle salad. A harmonious blend of crisp veggies and savory noodles awaits!
Ingredients:
- 1 cup uncooked buckwheat groats
- 3 tablespoons olive oil, divided
- ¾ teaspoon fine sea salt, divided
- Freshly ground black pepper
- 4 celery stalks with leaves, thinly sliced on a diagonal (about 2 cups)
- 1 sweet tart apple (such as Pink Lady, about 9 oz.), thinly sliced
- ¼ cup loosely packed dill leaves, chopped, plus more for serving
- 3 tablespoons apple cider vinegar
- 60g pecorino Romano cheese, finely grated (about ½ cup), divided
Instructions:
- Heat your oven to 350°F. Mix buckwheat with 1 tablespoon of oil, ½ teaspoon of salt, and a few twists of black pepper on a baking sheet with edges. Bake the buckwheat until it turns slightly golden, for about 18 to 20 minutes, making sure to stir and turn the baking sheet halfway through. Allow it to cool down.
- Combine celery, apple, dill, vinegar, the freshly toasted buckwheat, ¼ cup of pecorino cheese, and the remaining 2 tablespoons of olive oil in a large bowl. Add the remaining ¼ teaspoon of salt for seasoning. Garnish with more dill and the remaining ¼ cup of pecorino cheese on top.
Summary:
- Calories: 1091 kcal
- Fat: 34 g
- Protein: 40 g
- Carbs: 174 g
- Potassium: 1595 mg
- Magnesium: 313 mg