Buckwheat Salad with Cabbage and Cherry Vinaigrette
Both cabbage and buckwheat have a wintery reputation, but this dish is light and summer and showcases sweet tart cherries.
Ingredients
2 cups buckwheat groats
4 cups thinly sliced red cabbage
1 cup dark sweet cherries, roughly chopped
1/2 cup red wine or balsamic vinegar
1 cup olive oil
8 sprigs parsley, finely chopped
Method
- Bring a large pot of salted water to a boil
- Add the buckwheat and stir
- Return to a boil, reduce to a simmer and cook until the buckwheat is tender, about 12 minutes
- Drain and dress liberally with olive oil and let cool to room temperature
- Meanwhile, combine the cherries, vinegar, and olive oil with a big pinch of salt
- Just before serving, toss the cabbage and parsley liberally with the cherry vinaigrette
- Place the cooked buckwheat in a bowl and then top with the cabbage salad and serve
