Asian Salad

This salad is full of flavor. I absolutely love it!
It is great served with lettuce wraps.

In a medium saucepan bring water to a boil over highest heat.  Once it starts boiling add 1 t salt.

 Break linguine noodles into thirds and cook according al dente. 

Strain and run cold water over it.  Running cold water over the noodles stops the cooking and removes starches from the pasta.  This is desirable in a salad, but not for a hot pasta dish. 

Transfer noodles to a small bowl and add a spoonful of dressing or a few drops of sesame oil to keep them from sticking together and to flavor them a bit.  

Heat a small skillet over medium heat.

Add cashews and dry roast (1) stirring very frequently until very aromatic and beginning to brown.  They can burn quickly so don’t leave them unattended.  Dry roasting them takes about 5 minutes.  Set aside in a small bowl and cool completely

You can blend or just whisk this dressing together.  I like to blend it so it emulsifies a bit.  Remove seeds and white parts of the jalapeno. 

Mince or press through a garlic press.  Mince or press garlic. 

Add these to the soy sauce, brown sugar, peanut butter, lime. 

With the blender on, add the oils in a steady stream and blend until it thickens a bit.  Mix in the red pepper flakes.

Fill a large bowl or salad spinner with cold water.

Remove stems from cilantro and chop large.

Chop lettuces into salad size pieces. Place in water and gently swish to rinse. Running tap water directly on the lettuce can bruise it and make it less crisp. Drain the water and spin dry or dry on paper towels. Wet lettuce makes the dressing pool in the bottom and not coat the leaves. It also doesn't last as long and makes the lettuce soggy.

Mix the lettuces and cilantro.  Top with linguine noodles then cashews.  Dress the salad right before serving and toss to coat evenly.   

Problems

-The most important thing is to dress the salad right before serving. If the dressing sits on it too long, it wilts and becomes soggy.
-Don't overcook the pasta.
-Be careful not to burn the cashews. They cook quickly.
-The dressing won't keep overnight because of the fresh lime juice. If you want to make it a day ahead, add the lime the next day.

Asian Salad

Dressing
1 large garlic clove
1 jalapeno
3 T soy sauce
3 T brown sugar
2 T peanut butter
Juice of ½ lime
4 T olive oil
1 T sesame oil
pinch crushed red pepper flakes
Salad
1/6 package cooked linguine noodles
¼ c cashew (roasted)
1 large head romaine lettuce
1/2 -1 head iceberg lettuce
½ bunch cilantro

Noodles
In a medium saucepan bring water to a boil over highest heat.  Once it starts boiling add 1 t salt.  Break linguine noodles into thirds and cook according al dente.  Strain and run cold water over it.  Running cold water over the noodles stops the cooking and removes starches from the pasta.  This is desirable in a salad, but not for a hot pasta dish.  Transfer noodles to a small bowl and add a spoonful of dressing or a few drops of sesame oil to keep them from sticking together and to flavor them a bit.  

Cashews
Heat a small skillet over medium heat.  Add cashews and dry roast (1) stirring very frequently until very aromatic and beginning to brown.  They can burn quickly so don’t leave them unattended.  Dry roasting them takes about 5 minutes.  Set aside in a small bowl and cool completely

Dressing
You can blend or just whisk this dressing together.  I like to blend it so it emulsifies a bit.  Remove seeds and white parts of the jalapeno.  Mince or press through a garlic press.  Mince or press garlic.  Add these to the soy sauce, brown sugar, peanut butter, lime.  Blend thoroughly.  With the blender on, add the oils in a steady stream and blend until it thickens a bit.  Mix in the red pepper flakes. 

Cilantro and Lettuces
Fill a large bowl with a colander inside or salad spinner with cold water. Remove stems from cilantro and chop large. Chop lettuces into salad size pieces. Place in water and gently swish to rinse. Running tap water directly on the lettuce can bruise it and make it less crisp. Drain the water and spin dry or dry on paper towels. Wet lettuce makes the dressing pool in the bottom and not coat the leaves. It also doesn't last as long and makes the lettuce soggy.

Assembling
Mix the lettuces and cilantro.  Top with linguine noodles then cashews.  Dress the salad right before serving and toss to coat evenly.