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