Warm Buckwheat Salad with Roasted Shallots, Apples, and Frisee |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Kasha-roasted buckwheat that's been hulled and crushed-has a nutty, smoky flavor that goes well with sweet apples and mildly bitter frisée. You could swap in spelt or wheat berries for the buckwheat. Ingredients:
1 cup coarsely cracked buckwheat groats (kasha) |
5 large shallots, peeled and quartered |
2 tart-sweet apples such as gala, cored and cut into 1/2-in. wedges |
1 teaspoon kosher salt, divided |
1 teaspoon pepper, divided |
5 tablespoons olive oil, divided |
3 tablespoons sherry vinegar |
1 tablespoon dijon mustard |
1 teaspoon honey |
1 cup frisée lettuce pieces |
1/2 cup chopped flat-leaf parsley |
Directions:
1. Bring 2 cups water to a boil in a medium pot. Add buckwheat, cover, and reduce heat to low. Cook until water is absorbed, about 10 minutes. Set aside.
2. Preheat oven to 425°. Toss shallots and apples with 1/2 tsp. each salt and pepper and 1 tbsp. oil, spread on a baking sheet, and roast, stirring occasionally, until apples are golden and barely tender and shallots are lightly caramelized, 12 to 15 minutes.
3. Whisk together remaining 4 tbsp. oil, remaining 1/2 tsp. each salt and pepper, the vinegar, mustard, and honey in a large bowl. Add reserved buckwheat, warm apples and shallots, frisée, and parsley and toss gently.
4. *Find in the international aisle with the Eastern European ingredients.
5. Note: Nutritional analysis is per serving.
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