Caviar Noodles
- 1/2 cup canola oil
- 1 teaspoon grated fresh ginger
- 1/4 cup rice-wine vinegar
- 1 teaspoon finely chopped shallot
- 4 ounces osetra caviar
- Salt and freshly ground white pepper to taste
- 6 ounces high quality dry soba noodles, cooked and chilled
- 1/4 cup fine julienne carrot
- 1/4 cup fine julienne daikon radish
- 4 scallions, finely chopped
- Whisk together the vinaigrette ingredients, reserving 1 teaspoon caviar.
- Combine the noodles, carrot, radish and scallions.
- Toss with the vinaigrette.
- Divide among 6 plates.
- Garnish with the remaining caviar.
canola oil, ginger, ricewine vinegar, shallot, caviar, salt, noodles, fine julienne carrot, fine julienne daikon radish, scallions
Taken from cooking.nytimes.com/recipes/11428 (may not work)