Soba Salad with Lemon–Miso Vinaigrette
A refreshing soba noodle salad with winter greens and vegetables is brought together by a tart dressing of miso, ginger juice, and lemon.
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Ingredients
- 2 cups small radicchio leaves (about 2½ oz.)
- 2 cups small red leaf lettuce leaves (about 2½ oz.)
- 24 small shiso or basil leaves
- 16 grape tomatoes
- Torn dill fronds, to taste
- 2 small carrots, sliced into ⅛-in. coins
- 1 Persian cucumber, sliced into ⅛-in. coins
- 1 small red chile, such as red finger, seeded and finely chopped
- One 2-in. piece ginger, finely grated
- ⅓ cups extra-virgin olive oil
- 3 tbsp. fresh lemon juice
- 1 tbsp. plus 1½ tsp. rice vinegar
- 1 tbsp. plus 1½ tsp. soy sauce
- 1 tbsp. white miso
- 2 tsp. sesame oil
- ½ tsp. sugar
- Kosher salt
- freshly ground black pepper
- 1 tbsp. Toasted sesame seeds, for garnish
- 8 oz. fresh or dried soba noodles
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