Green Salad With Tomatoes, Scallions, and Toasted Kasha Recipe
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Category
Easter
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Cusine
American
What do you need?
How to make?
Ingredients
1 tablespoon extra-virgin olive oil
1/4 cup toasted kasha
Kosher salt
3 quarts loosely packed torn lettuce leaves
1 pint mixed cherry tomatoes, quartered
2 scallions, white and light green parts only, cut into thin slivers on a bias and soaked in ice water for 15–30 minutes, then drained
Simple Vinaigrette, for dressing the salad
Directions
In a medium skillet, heat oil over medium-high heat until shimmering. Add kasha and cook, stirring, until lightly toasted and fragrant, about 30 seconds. Transfer to a paper towel–lined plate to drain and season with salt. Let cool completely. In a large bowl, combine lettuce, tomatoes, and scallions. Sprinkle a few pinches of toasted kasha on top and season with salt. Drizzle with just enough vinaigrette, gently tossing with clean hands to lightly coat lettuce leaves. Serve right away. Reserve extra kasha for another use .
