On a recent jaunt to the farmer's market in the middle of winter, I was inspired by all the colorful produce and created a spur-of-the-moment salad. The textures can't be beat: toasted gluten-free buckwheat, crunchy fresh kohlrabi, carrot ribbons, and sliced apple make it fun to eat. Soak the carrot ribbons in ice water to help them crisp and curl. Drain right before serving and you'll notice the textural difference.
3 tablespoons olive oil, divided, plus more for serving
1 cup buckwheat groats
¾ teaspoon fine sea salt, divided
Freshly ground black pepper
1 small kohlrabi, peeled and cut into matchsticks
3 carrots, shaved into ribbons with a vegetable peeler
1 sweet tart apple, such as Pink Lady, thinly sliced
¼ cup loosely packed dill, chopped, plus more for serving
3 tablespoons apple cider vinegar, plus more for serving
½ cup finely grated pecorino, divided
Sprouts, optional, for serving
How to Make It
Preheat oven to 350°F. On a rimmed baking sheet, toss buckwheat with 1 tablespoon oil, ½ teaspoon salt and several grinds black pepper. Toast buckwheat, stirring and rotating baking sheet once halfway through, until slightly darkened, 18 to 20 minutes. Let cool.
In a large bowl, toss kohlrabi, carrots, apple, dill, vinegar, toasted buckwheat, ¼ cup pecorino, and remaining 2 tablespoons olive oil. Season with ¼ teaspoon salt. Top with dill and remaining ¼ cup pecorino. Drizzle with olive oil and vinegar, if desired.
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