This is a refreshing and crunchy salad that’s packed with flavor and texture. If you’re gluten-free, don’t be confused by buckwheat: it’s neither wheat nor a grain but actually a seed. Fiber-rich buckwheat groats or kasha are hulled, crushed kernels that can be cooked like rice or toasted in the oven to bring out its nutty flavors. Make a big batch and use it to top salads, soups, or roasted vegetables. Look for a head of celery with bright green leaves attached—they’ll add a whole other layer of flavor.
1 cup uncooked buckwheat groats
3 tablespoons olive oil, divided
¾ teaspoon fine sea salt, divided
Freshly ground black pepper
4 celery stalks with leaves, thinly sliced on a diagonal (about 2 cups)
1 sweet tart apple (such as Pink Lady, about 9 oz.), thinly sliced
¼ cup loosely packed dill leaves, chopped, plus more for serving
3 tablespoons apple cider vinegar
2 ounces pecorino Romano cheese, finely grated (about ½ cup), divided
How to Make It
Preheat oven to 350°F. Toss buckwheat with 1 tablespoon of the oil, ½ teaspoon of the salt, and several grinds black pepper on a rimmed baking sheet. Toast buckwheat until slightly darkened, 18 to 20 minutes, stirring buckwheat and rotating baking sheet halfway through. Let cool.
Toss together celery, apple, dill, vinegar, toasted buckwheat, ¼ cup of the pecorino, and remaining 2 tablespoons olive oil in a large bowl. Season with remaining ¼ teaspoon salt. Top with more dill and remaining ¼ cup pecorino.
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