Aunt Ruth was famous for her salads. Her molded salads, which were true works of art, looked more like stained glass than food. When she made a vegetable salad she would toss in orange segments or another fruit. "I always add a surprise ingredient," she explained, "something that doesn't belong."
Our family loves salads. I try to practice Aunt Ruth's rule of adding something different. This surprise ingredient can be Havarti cheese with vegetables, leftover cooked peas, cooked shrimp, or any kind of leftover pasta. This Asian-influenced salad came about because we had some leftover teriyaki steak. The orange segments are a refreshing contrast to the steak and crispy Chinese noodles are the surprise ingredient.
You can buy crispy fried noodles in the Asian section of your grocery store or make your own. Nina Simonds describes the versatility of these fried tidbits in her "Boston Globe" article, "Flipping YOur Noodle." According to Simonds, you save money when you fry your own noodles. This crunchy morsels "lend themselves to the whim of the cook," Simonds continues, and the leftovers in your refrigerator.
Tarka Dalal tells how to fry pasta in her website article, "Crispy Fried Noodles." First, you boil the pasta in water with a little bit of olive oil. After the pasta has cooked, you spread it out on a clean cloth and let it air dry for two-to-three hours. Then you heat some oil in a wok or skillet and fry the noodles in small batches until they are golden brown. Finally, you drain them on paper towels.
My husband loves this salad, especially the crispy Chinese noodles, and I will make it again and again. You may substitute cooked chicken for the steak. Do not add the noodles or dressing until you are ready to serve this main dish or side.
Dressing
4 tablespoons rice vinegar
4 tablespoons extra light olive oil
2 tablespoons honey
1/2 teaspoon grated fresh ginger
1/2 teaspoon garlic powder (or 1 clove of fresh garlic, minced)
Pinch of red pepper flakes
Salad
5-ounce package of washed fresh herb salad
3-4 navel oranges, peeled and cut into segments
4 green onions (white and green parts), sliced on the diagonal into 1/2-inch pieces
1/2 large red pepper, cut into matchstick strips
6-8 ounces cooked steak, sliced very thinly
1 cup crispy Chinese noodles (or more)
Build individual salads in layers, starting with fresh herbs on the bottom of the plate or bowl. Layer orange segments, green onions, red pepper strips, and sliced steak over greens. Sprinkle fried noodles on top of each salad. Drizzle with dressing and eat immediately. Makes 4-6 servings.
Copyright 2010 by Harriet Hodgson
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