Nutty, earthy grains of kasha go beautifully with crunchy, juicy apples and bitter endive, long a favorite salad combo. Cut the apple into small dice – 1/4 to 1/2 inch – to maximize this marriage of grain, fruit, nut and bitter salad green. The acid to oil quotient in the dressing is on the low side; I use lemon juice only and sweeten the mix with a little honey. You could also use agave nectar, and leave out the Gruyère in the salad for a vegan version; though I love the Gruyère here because it, too, has a nutty flavor. This salad holds up well on a buffet.
Ingredients
- 1 good-size crisp apple, cored and cut into small dice
- 1 tablespoon fresh lime or lemon juice
- 4 Belgian endives, sliced
- 1 cup cooked kasha
- ⅓ cup broken walnuts
- 1 ounce Gruyère, cut in small dice
- 1 to 2 tablespoons chopped fresh parsley (to taste)
- 2 tablespoons fresh lemon or lime juice
- 1 to 2 teaspoons honey or agave nectar (to taste)
- Salt to taste
- freshly ground pepper to taste
- 1 teaspoon Dijon mustard
- 2 tablespoons walnut oil
- ¼ cup extra virgin olive oil
- Nutritional Information
Nutritional analysis per serving (6 servings)
306 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 7 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 6 grams protein; 5 milligrams cholesterol; 48 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 6
Preparation
- In a large salad bowl, toss together apple and lime or lemon juice. Add endives, kasha, walnuts, Gruyère and parsley.
- In a small bowl or measuring cup whisk together lemon juice, honey or agave, salt, pepper, Dijon mustard, walnut oil and olive oil. Toss with salad and serve.
- The salad dressing will hold for a few hours or for a day in the refrigerator. The salad can hold for an hour even after being tossed. It is good for a buffet.
20 minutes
Dining and Cooking