Buckwheat and shiitake mushroom salad with gouda
Indulge in the savory flavors of buckwheat paired with earthy shiitake mushrooms and rich gouda cheese in this delightful salad. Perfect for a gourmet culinary experience!
Ingredients:
- cup olive oil, plus more for drizzling
- cups buckwheat groats
- lemons
- ounces shiitake mushrooms, thinly sliced
- cups parsley leaves with tender stems (about 1 large bunch)
- ounces goat’s- or cow’s-milk Gouda, shaved, divided
- Kosher salt, freshly ground pepper
Instructions:
- Heat ⅓ cup of oil in a large skillet over medium-high heat. Cook the buckwheat, stirring frequently, until it turns slightly darker in color and releases a fragrant aroma, which should take about 5 minutes; then, transfer the buckwheat and oil to a large bowl.
- As the buckwheat is cooling, remove the peels and white pith from the lemons; then discard them. Separate the lemon segments by cutting between the membranes, letting them fall onto a cutting board. Squeeze the membranes over a small bowl to extract ¼ cup of juice; discard the membranes. Roughly chop the lemon segments and add them to the bowl with the buckwheat. Include lemon juice, mushrooms, parsley, half of the Gouda, and season with salt and pepper; mix well. Sprinkle the remaining Gouda on top and drizzle with some oil. Finish by grinding a bit more pepper over the dish.
Summary:
- Calories: 2081 kcal
- Fat: 113 g
- Protein: 69 g
- Carbs: 229 g
- Potassium: 2844 mg
- Magnesium: 725 mg