Photo: Annabelle Breakey; Styling: Kevin Crafts
YieldsServes 3 as a main course, or 6 as a side (serving size: 1 cup)
AuthorKate Washington,
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
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
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
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
4

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

Step 5
5

Note: Nutritional analysis is per serving.

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

Directions

Step 1
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
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
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
4

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

Step 5
5

Note: Nutritional analysis is per serving.

Warm Buckwheat Salad with Roasted Shallots, Apples, and Frisée