ENDIVE, APPLE AND KASHA SALAD

Endive, Apple and Kasha Salad image

Nutty, earthy grains of kasha go beautifully with crunchy, juicy apples and bitter endive, long a favorite salad combo. Cut the apple into small dice - 1/4 to 1/2 inch - to maximize this marriage of grain, fruit, nut and bitter salad green. The acid to oil quotient in the dressing is on the low side; I use lemon juice only and sweeten the mix with a little honey. You could also use agave nectar, and leave out the Gruyère in the salad for a vegan version; though I love the Gruyère here because it, too, has a nutty flavor. This salad holds up well on a buffet.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, vegetables, side dish

Time 20m

Yield Serves 6

Number Of Ingredients 14

Ingredients

1 good-size crisp apple, cored and cut into small dice
1 tablespoon fresh lime or lemon juice
4 Belgian endives, sliced
1 cup cooked kasha
1/3 cup broken walnuts
1 ounce Gruyère, cut in small dice
1 to 2 tablespoons chopped fresh parsley (to taste)
2 tablespoons fresh lemon or lime juice
1 to 2 teaspoons honey or agave nectar (to taste)
Salt to taste
freshly ground pepper to taste
1 teaspoon Dijon mustard
2 tablespoons walnut oil
1/4 cup extra virgin olive oil

Steps:

In a large salad bowl, toss together apple and lime or lemon juice. Add endives, kasha, walnuts, Gruyère and parsley.
In a small bowl or measuring cup whisk together lemon juice, honey or agave, salt, pepper, Dijon mustard, walnut oil and olive oil. Toss with salad and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 289 milligrams, Sugar 5 grams, TransFat 0 grams