Radish Buckwheat Salad with Herby Yogurt dressing

Even though salads are often associated with warmer weather, I find I crave them most when the weather dips and the greens are at their peak flavor. This buckwheat salad relies heavily on these fresh greens and a few other cooler-weather favorites, including watermelon radishes and a handful of fresh herbs. 

Buckwheat Salad

I often turn to buckwheat when looking for a grain that can hold its own flavor and texture. Buckwheat has both in spades. The grain lends a delightful grassy flavor that, when toasted, provides an excellent crunch to salads. 

Toasted Buckwheat Uses

Beyond the Salad, toasted buckwheat is a great flavor addition to all kinds of salads, grain bowls, and roasted vegetables. I find it’s also nice in place of granola on top of a yogurt bowl with a bit of fresh or cooked fruit. You can store extra toasted buckwheat in an airtight container at room temperature for up to 1 month. 

Herby yogurt dressing

This versatile dressing is good with all kinds of greens, vegetables (like roasted beets), and assorted salad toppings. I’ve also been known to make a thicker version with Greek yogurt or labneh. The thicker consistency makes for the perfect dip or spread for grain bowls. The dressing will keep for about four days in the fridge. 

Make it vegan 

Get your sunflower cream on! Slightly thinner than yogurt, it makes a good swap in this dressing recipe. Non-dairy yogurt, like cashew-based yogurt, is another good option if you already have it on hand.  

Salad

• ⅓ cup (60 g) aw buckwheat
• ½ (58 g) watermelon radish
• 4 cups loosely packed lettuce leaves
• Freshly cracked black pepper for finishing

Herby Yogurt Dressing (yields 1 cup)

• 1 garlic clove
• ½ cup (120 g) whole milk plain yogurt
• ¼ cup (8 g) packed basil leaves
• 3 tablespoons (6 g) packed fresh flat-leaf parsley
• 3 tablespoons (6 g) packed minced chives
• 1 teaspoon stone-ground mustard
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• ½ teaspoon kosher salt

1. To make the buckwheat: Preheat the oven to 400˚F. Spread out the buckwheat on a baking sheet. Toast in the oven until the buckwheat deepens in color and has a nutty aroma, about 8 minutes. Let cool, then use a mortar and pestle to crush the buckwheat into a texture resembling coarse sand.

2. To prep the salad ingredients: While the buckwheat is toasting, thinly slice the radish into half-moons and transfer to a small bowl of ice water until ready to use. Place the lettuce in a large serving bowl.

3. To make the dressing: Place the garlic in a blender or food processor and pulse it into small pieces. Add the remaining dressing ingredients and blend until smooth.

4. To assemble the salad: Drain and pat dry the radish slices. Add a handful to the bowl of lettuce along with ⅓ cup of the dressing. Reserve the remaining dressing for another use. Toss until everything is well coated. Top with the remaining radish and a hefty sprinkle of the crushed buckwheat and some black pepper.