Warm Buckwheat Salad with Roasted Shallots, Apples, and Frisée
Serves 3 as a main course, or 6 as a side (serving size: 1 cup)
Photo: Annabelle Breakey; Styling: Kevin Crafts
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
How to Make It
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.
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.
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.
*Find in the international aisle with the Eastern European ingredients.
I really liked the frisée, shallots, apples & dressing together, but just could not enjoy the buckwheat with it. Unlike the picture, where the buckwheat appears as separate grains, my experience was mushy clumps of buckwheat that didn't have much flavor. I won't be making this recipe again.
i liked all the ingredients, just not together. the shallots were a little savory for the caramelized apples, the dijon a little overpowering in general, the honey too definite a taste, needed a less intrusive sweetener.
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