If “eating more veggies” and “living healthy” made your list of New Year’s resolutions, this salad is your new best friend. We’ve added a nutty tender bite to the color by sprouting our own buckwheat. Besides making the buckwheat easier to digest, sprouting also produces lots of vitamins (perfect for cold season). To serve, spread the bottom of each plate with thick and satisfying pistachio dressing: as you spear the salad with your fork, veggies swipe through the dressing, so every mouthful is the perfect bite!
- 1⁄4cup sprouted buckwheat (recipe below)
- 6cups mixed hearty greens
- 1yellow grapefruit, peeled and sectioned
- 1blood orange, peeled and sectioned
- 1fennel bulb, sliced in wedges
- 1⁄4cup parsley leaves, torn
- pistachio dressing, to serve (recipe below)
- Toss all ingredients together in a large bowl, serve over pistachio dressing.
- 1⁄2cup shelled pistachio nuts, toasted (2.2 ounces)
- 1⁄2teaspoon fine sea salt
- 2tablespoons grapefruit juice
- 5tablespoons hazelnut oil
- 5fresh oregano leaves
- 3tablespoons extra virgin olive oil
- 11⁄2teaspoons apple cider vinegar
- Blend all ingredients in a blender with 1⁄4 cup of water until smooth. Serve with escarole salad, or as a dip for crudité. Store in the refrigerator in a sealed container for up to five days.
- 1⁄2cup buckwheat groats
- Soak the buckwheat groats in 1 1⁄2 cups of water overnight, rinse and drain. Cover the container with a mesh strainer, mesh top or cheesecloth. Rinse and drain in the morning and evening each day for about three days, until the groats sprout tails. Be sure to keep groats at room temperature and away from light during the entire process. Transfer the sprouted buckwheat to the refrigerator. Keeps for about 3 days.