Warm Buckwheat Salad with Roasted Shallots, Apples, and Frisée

Warm Buckwheat Salad with Roasted Shallots, Apples, and Frisée Recipe
Photo: Annabelle Breakey; Styling: Kevin Crafts
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.

Yield:

Serves 3 as a main course, or 6 as a side (serving size: 1 cup)
Total time: 50 Minutes

Recipe from

Sunset

Recipe Time

Total: 50 Minutes

Nutritional Information

Calories 257
Caloriesfromfat 41 %
Protein 4.2 g
Fat 12 g
Satfat 1.6 g
Carbohydrate 37 g
Fiber 4 g
Sodium 324 mg
Cholesterol 0.0 mg

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

Preparation

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.

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

Note: Nutritional analysis is per serving.

Kate Washington,

Sunset

January 2012
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