Buckwheat and Mushroom Salad

Name: Buckwheat and Mushroom Salad
Yield: 8 servings
Ingredients: ⅓ cup olive oil, plus more for drizzling; 1½ cups buckwheat groats; 2 lemons; 8 ounces shiitake mushrooms, thinly sliced; 3 cups parsley leaves with tender stems (about 1 large bunch); 4 ounces goat’s- or cow’s-milk Gouda, shaved, divided; Kosher salt, freshly ground pepper

Gerardo Gonzalez8 servingsSource

salad shiitake mushroom buckwheat gouda easy 5 ingredients or fewer side vegetarian healthyish fry lunch dinner

Ingredients

⅓ cup olive oil, plus more for drizzling

1½ cups buckwheat groats

2 lemons

8 ounces shiitake mushrooms, thinly sliced

3 cups parsley leaves with tender stems (about 1 large bunch)

4 ounces goat’s- or cow’s-milk Gouda, shaved, divided

Kosher salt, freshly ground pepper

Method

Heat ⅓ cup oil in a large skillet over medium-high. Cook buckwheat, stirring often, until slightly darkened in color and fragrant, about 5 minutes; transfer buckwheat and oil to a large bowl.

While the buckwheat cools, cut peels and white pith from lemons; discard. Cut between membranes to release segments onto a cutting board. Squeeze membranes over a small bowl to yield ¼ cup juice; discard membranes. Coarsely chop segments and add to bowl with buckwheat. Add lemon juice, mushrooms, parsley, and half of Gouda and season with salt and pepper; toss to combine. Top with remaining Gouda and drizzle with oil. Grind a little more pepper on top.