When husbands complete chores on the “Honey Do List,” it’s so satisfying to thank them with their favorite foods. In preparation for a backyard pizza oven, we are also working to reshape the backyard gardens, but the ground had become so hard-packed, it was very difficult for me to dig. I needed the leverage of the big guy, and so with his help got the garden reshaped, dug, double dug and implemented with peat moss this morning all before 8:00! After I divided and rearranged all the plants, and got the whole thing mulched, I enjoyed the new view out the kitchen window while chopping and prepping one of Jeff’s favorite salads.
This salad comes from Pho 79 – a little Vietnamese noodle place on “Eat Street” in Minneapolis. There they serve “Bun,” a rice noodle romaine salad with mint and mock duck with an eggroll on top, and the whole thing gets covered in a light spring roll sauce. I can’t remember if they also serve crushed peanuts on top, but I think I will try that with this one.
Since I am working with CSA vegetables, today’s salad not only has romaine, but also includes a red leaf, napa and grated turnips. I think as long as you have the nice crunchy romaine, any other greens could be added. My prefered Japanese Soba noodle replaces white rice noodles most often as I like the added health benefits as well as the saltier taste and lighter texture.
- romaine lettuce, chopped
- napa cabbage, chopped
- red leaf lettuce, chopped
- 1 cup mint leaves
- 4 turnips, peeled and grated
- 2 cans mock duck, sliced
- soba noodles, cooked (about 4 cups)
- 1/2 cup chopped peanuts (optional)
Prep all the veggies and arrange in a large bowl. Mix the soba noodles in a separate bowl with a little of the dressing to keep them from sticking together. Top the salad with noodles and chopped peanuts.
- 1/2 cup rice wine vinegar
- 2 Tbs. sesame oil
- 1 inch chunk ginger, thinly sliced
- 1 Tbs. chopped lemongrass
- 1 clove garlic
- 2 Tbs. soy sauce
- 2 Tbs. honey
- 1/2 tsp. hot pepper flakes
Place all ingredients in a food processor and pulse until the ginger and garlic are finely minced. Drizzle over salad right before serving.