Recipe for: Buckwheat Salad with Grilled Asparagus and Sun-Dried Tomatoes - photo 1
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Recipe for: Buckwheat Salad with Grilled Asparagus and Sun-Dried Tomatoes

Pikantne New Year's Eve Salads 50 min Medium 25 wyświetleń ~12.21 PLN * - (0)
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Description

A light, spring salad combining traditional Polish buckwheat with seasonal asparagus and intense sun-dried tomatoes. The dish is fit and healthy — the buckwheat provides filling nutritional value and fiber, the asparagus adds freshness and a delicate sweetness, while the sun-dried tomatoes bring an umami note. The addition of sorrel gives a pleasant acidity, and a light dressing of lemon and mustard will bring the flavors together. Perfect as an appetizer or a light element for a New Year's table for those watching their figure; it also works great for a spring gathering or brunch. Aesthetically presented, it showcases a contrast of green with red and crunchy nuts.

Ingredients Used

Ingredients (13)

Servings:
4
  • Buckwheat groats 200 g
  • Green asparagus 400 g
  • Dried tomato 80 g
  • Sorrel 60 g
  • Red onion 150 g
  • Garlic 2 ząbki (~10 g)
  • Lemon 1.3 szt. (~100 g)
  • Rapeseed oil 30 g
  • Mustard 10 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Walnuts 40 g
  • Honey 20 ml
💰 Szacowany koszt dania: ~12.21 PLN (3.05 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Buckwheat

1

Prepare the buckwheat: measure 200 g of buckwheat. Transfer it to a sieve and rinse under cold running water for about 30 seconds, shaking the sieve until the water runs clear. This will remove dust and the bitter taste.

Ingredients: Buckwheat groats
Use a fine sieve and a large bowl underneath. Don't skip rinsing — especially roasted groats may have fine dust.
2

Cooking the groats: transfer the rinsed groats to a medium pot, pour in 400 ml of water (ratio 1:2) and add a pinch of salt (about 1/2 teaspoon). Bring to a boil over high heat. Once it starts boiling, reduce the heat to low, cover with a lid, and cook for 12-15 minutes until the water is absorbed.

Ingredients: Buckwheat groats, Salt
Use a pot with a matching lid. Do not lift the lid while cooking — steam is needed to puff up the groats. The groats are ready when the grains are soft but firm and not mushy.
3

After cooking, remove the pot from the heat, cover and let it sit for 5 minutes, then remove the lid and fluff the grains with a fork to separate them. Set aside to cool completely — the salad should be made with cool or lukewarm grains.

Ingredients: Buckwheat groats
Use a fork to fluff it up — a spoon can make it mushy. If you want to speed up the cooling, spread the groats in a thin layer on a large baking sheet.

Grilling asparagus

4

Prepare the asparagus: snap off the ends at the point of natural breakage (about 2-3 cm from the bottom) or trim the tough, woody parts with a knife. Rinse quickly and dry with a kitchen towel.

Ingredients: green asparagus
Use a sharp knife to cut or break by hand — the asparagus will naturally break at the woody part. Dry them well, as water makes grilling difficult.
5

Preheat a strong grill pan or outdoor grill over medium-high heat. Drizzle the asparagus with a tablespoon of canola oil, and season lightly with salt and pepper. Place the asparagus on the hot surface in a single layer.

Ingredients: green asparagus, Rapeseed oil, Salt, Black pepper
The best is a grill pan 26-28 cm or an electric grill. If you are using a pan, do not add too many asparagus at once — they should make contact with the surface.
6

Grill the asparagus for 2-3 minutes on each side (depending on thickness), until dark stripes appear and the outer layer is slightly softened, but the shoots remain firm. After grilling, transfer them to a cutting board and cut into pieces 3-4 cm long.

Ingredients: green asparagus
Check with a fork — the asparagus should bend slightly but not break completely. Grilling for too long will cause it to lose its firmness.

Dressing

7

Prepare the dressing: squeeze the juice from one lemon (use a strainer to remove the seeds), and optionally grate a bit of the zest for flavor. Peel and finely chop 1 clove of garlic. In a small bowl, combine the lemon juice, 30 g of rapeseed oil, 10 g of mustard, and 20 g of honey (optional). Add salt and pepper to taste, then whisk vigorously with a fork or whisk until the dressing is smooth and slightly emulsified.

Ingredients: Lemon, Rapeseed oil, Mustard, Honey, Garlic, Salt, Black pepper
Use a small bowl and a whisk or fork. If you don't have honey or want a vegan version, skip the honey and add a bit of maple syrup or more mustard.

Assembly

8

Cut the sun-dried tomatoes into strips about 0.5 cm wide and finely chop the onion. If the sun-dried tomatoes are very salty or dry, soak them in warm water for 5-10 minutes, then drain. In a large bowl, combine the cooled buckwheat, chopped asparagus, sun-dried tomatoes, chopped onion, and torn sorrel leaves.

Ingredients: Buckwheat groats, green asparagus, dried tomato, Red onion, sorrel
Use a large bowl to mix the ingredients freely. If you are adding nuts, toast them beforehand for 3-4 minutes in a dry pan until you can smell the aroma.
9

Drizzle the salad with the prepared dressing and gently mix with a spoon or by hand so that the dressing coats all the ingredients. Taste and adjust with additional salt, pepper, or lemon juice if needed.

Ingredients: Honey, Mustard, Rapeseed oil, Lemon, Salt, Black pepper
Gently mix to avoid mashing the grains. If the salad sits for a while, add the dressing just before serving to prevent the ingredients from wilting.

Serving

10

Transfer the salad to a serving platter or divide it onto plates. Sprinkle with toasted walnuts and optionally a bit of freshly grated pepper. You can add lemon slices or lemon zest for decoration.

Ingredients: sorrel, Lemon
Use a flat plate to showcase the colors of the salad. Additionally, you can add more sorrel on top for visual effect and freshness.
11

Serve the salad at room temperature or slightly chilled. It works well as an appetizer on a New Year's Eve table, a light dinner, or a side dish to baked fish or poultry.

Ingredients: Buckwheat groats, green asparagus, dried tomato
If you are preparing the salad in advance, keep the dressing separate and combine it 10-15 minutes before serving to maintain the juiciness and texture of the ingredients.

Fun Fact

💡

Buckwheat groats are a traditional product present in Polish cuisine for centuries; they were especially popular in rural areas and often used instead of rice or pasta.

Best for

Sylwester Wiosenny brunch Lekka kolacja

Tips

🍽️ Serving

Serve the salad on a large, flat plate, sprinkled with toasted nuts. For a honey-free version, replace it with maple syrup or omit it. A light white wine or water with a slice of lemon can complement it.

🥡 Storage

Store in the refrigerator in an airtight container for up to 24 hours. Keep the dressing separate if you plan to store it longer; mix again before serving. Do not freeze the salad — the leaves and asparagus lose their texture.

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