Thursday, September 8, 2011

Buckwheat and Ginger Salad with Apples

This is simple and refreshing. Make sure the salad is well seasoned, as the flavor mellows a bit as it sits.

1 c toasted buckwheat (kasha)
2 inches fresh ginger, peeled and finely grated
toasted sesame oil

2 apples, diced
juice of 1-2 limes

1 - 3 heads baby bok choy, cleaned and chopped - amounts can vary according to taste and availability
1/2 - 3/4 c pumpkin seeds, toasted
1 small bunch cilantro, chopped

Bring 2 cups of water to a boil, then add the buckwheat and some salt. Bring back to a boil, then lower the heat to the lowest setting, cover, and steam for 10 minutes. Remove from heat and rest for 5 minutes. Toss with the fresh ginger and a generous amount of sesame oil and allow to sit while you prepare the rest of the salad.

Toss the apples with the lime juice and a tiny bit of salt.

Wilt the bok choy in a hot skillet with some grapeseed or olive oil and a little salt. Remove from heat. Add the pumpkin seeds and the cilantro, then fold this mixture and the apple mixture into the buckwheat and add some salt. Taste for seasoning, adding salt or sesame oil as necessary. Serve at room temperature or chilled.

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