Chef Ellen

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This is a great dinner salad, and this recipe makes enough leftovers for lunch the next day. This salad can be served with warm noodles and dressing or as a cold salad on a hot summer day. Either way, it’s bursting with flavor and nutrients.
Servings 4


  • 8 ounces buckwheat soba noodles
  • 4 cups chopped romaine or Bibb lettuce
  • ¾ cup snow peas or green peas trimmed and julienned
  • 1 small head radicchio chopped
  • ¼ cup red onion chopped
  • 2 carrots shredded
  • 4 scallions chopped
  • Optional toppings: sliced or cubed avocado white sesame


  • ½ cup Chef Lisa DeNier’s Cilantro-Lime Sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon tahini
  • 1 tablespoon rice or coconut vinegar


  • Bring a large pot of salted water to a boil. Add the soba noodles and cook for 4 minutes over medium-high heat. Start testing your noodles after 4 minutes and look for something close to al dente. Do not overcook the noodles as they will become gummy. Drain and rinse undercool water. Put the noodles in a medium bowl and set aside. In a large bowl, combine the lettuce, snow peas, radicchio, red onion, carrots, and scallions.
  • To make the dressing, put all the dressing ingredients in a small bowl or mason jar and whisk or shake until well combined. Add half the dressing to the noodles and fold in. Set aside.
  • Layer each plate with the lettuce combination, cooled noodles (or if you are having this as a warm dish, reheated noodles), and the toppings of your choice. Divide the remaining dressing between each plate, season with salt and pepper to taste, and serve immediately.