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.

Ratings & Reviews

deannelc's Review

deannelc
September 14, 2013
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.

portland's Review

portland
February 18, 2012
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.