Cold Lox Noodle Bowl


  • 8ounces dried spaghetti
  • 1/4cup extra-virgin olive oil
  • 1/4cup lime juice
  • 1tablespoon grated fresh ginger
  • 1/4teaspoon salt
  • 1romaine heart, thinly sliced (4 cups)
  • 6ounces radishes (1 cup), very thinly sliced
  • 1fresh jalapeno pepper, thinly sliced*
  • 2green onions, thinly sliced
  • 8ounces thinly sliced smoked lox-style salmon, cut into strips
  • Directions

    1. Cook pasta according to package directions. Drain and rinse under cold water. Drain well.
    2. Meanwhile, for dressing, in a small bowl whisk together olive oil, lime juice, ginger, and salt. To each serving bowl add cooled spaghetti, romaine, radishes, jalapeno, and green onions. Top each serving with lox. Drizzle each serving with dressing. Sprinkle with crushed red pepper, if desired.

    From the Test Kitchen


    Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.


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