Radish Buckwheat Salad with Herby Yogurt dressing
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2 servings
Radish Buckwheat Salad with Herby Yogurt dressing
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Salad
- ⅓ cup buckwheat
- ½ watermelon radish
- 4 cups lettuce loosely packed leaves
- black pepper freshly cracked, for finishing
Herby Yogurt Dressing (yields 1 cup)
- 1 garlic clove
- ½ cup plain whole milk yogurt
- ¼ cup basil packed leaves
- 3 tablespoons flat-leaf parsley packed fresh
- 3 tablespoons chives packed, minced
- 1 teaspoon mustard stone-ground
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
Instructions
- To make the buckwheat: Preheat the oven to 400˚F. Spread out the buckwheat on a baking sheet. Toast in the oven until the buckwheat deepens in color and has a nutty aroma, about 8 minutes. Let cool, then use a mortar and pestle to crush the buckwheat into a texture resembling coarse sand.
- To prep the salad ingredients: While the buckwheat is toasting, thinly slice the radish into half-moons and transfer to a small bowl of ice water until ready to use. Place the lettuce in a large serving bowl.
- To make the dressing: Place the garlic in a blender or food processor and pulse it into small pieces. Add the remaining dressing ingredients and blend until smooth.
- To assemble the salad: Drain and pat dry the radish slices. Add a handful to the bowl of lettuce along with ⅓ cup of the dressing. Reserve the remaining dressing for another use. Toss until everything is well coated. Top with the remaining radish and a hefty sprinkle of the crushed buckwheat and some black pepper.
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