Photo: Annabelle Breakey; Styling: Kevin Crafts
Total Time
50 Mins
Yield
Serves 3 as a main course, or 6 as a side (serving size: 1 cup)

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

*Find in the international aisle with the Eastern European ingredients.

Step 5

Note: Nutritional analysis is per serving.

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