OAK LEAF SALAD WITH TOASTED BUCK­WHEAT KASHA, GRAPES & BLUE CHEESE

National Post (National Edition) - - THE FEAST -

Prep: 10 min­utes

Make Ahead: When mak­ing a salad to serve at any party, I al­ways wash and trim my greens be­fore­hand. They re­frig­er­ate well in a re­seal­able bag or a bowl with a lid, with a damp pa­per towel placed in the bag or on top to keep ev­ery­thing crisp.

❚ 1 head oak leaf let­tuce, trimmed, washed and dried ❚ 1 cup (250 mL) chopped radic­chio leaves ❚ 1 1/2 cups (375 mL) seed­less red and/or green grapes, cut in half ❚ 4 oz (120 g) crumbly blue cheese ❚ 1/3 cup (80 mL) French Vinai­grette (recipe fol­lows) ❚ 1/2 cup (125 mL) Toasted Buck­wheat Kasha (recipe fol­lows) ❚ Salt and black pep­per

1. Ar­range the oak leaf and radic­chio leaves on a serv­ing plat­ter or in­di­vid­ual plates.

2. Top the greens with the grapes and crum­ble the blue cheese over­top. Spoon the dress­ing over the salad and then sprin­kle it with the toasted buck­wheat kasha. Fin­ish with a lit­tle salt and pep­per to serve.

Serves: 8

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.