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BUCKWHEAT, BACON & TOMATO SALAD WITH HONEY-DIJON DRESSING

by Jane Ehrenfeld - 2006 Conference Cookbook

Ingredients:

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Wolf's Kasha (buckwheat groats), medium granulation -- use basic recipe amount on box (should be about 4 servings)*
 

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Mushrooms  -- approximately 8 oz., cleaned and sliced thickly
 

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Shallot -- 1, diced fine
 

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Tomato (any kind -- beefsteak, romas, grape, etc.) --  cut into bite size pieces (best to halve grape or cherry tomatoes)
 

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Bacon -- about 6 slices, cooked crisp, broken into bits
 

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Celery -- 1 or 2 ribs, diced
 

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Sweet onion -- sliced thin
 

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Peas, frozen -- approximately 1 cup, cooked tender-crisp (optional)
 

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Spinach leaves -- fresh, torn into bite-sized pieces (baby spinach leaves preferable)

1) Saute minced shallot in pan with a little olive oil, add sliced mushroom.  Cook until mushrooms are limp.  Deglaze with a splash of red wine. 

2) Make kasha according to directions on box (stirring with beaten egg or egg white in bowl before cooking) -- add mushroom mixture (with liquid) before adding hot liquid to kasha.

3) When kasha is done, let cool slightly.  Combine with tomato, bacon, celery, sweet onion  (and peas, if using). 

4) Toss with dressing (recipe below)

5) Spoon kasha mixture over bed of lettuce, garnish with additional sweet onion on top.  Serve with additional dressing on the side. 

*NOTE ON KASHA:  I use Wolf's which is found in the kosher food section of most grocery stores -- or at least in Kroger and Giant Eagle in Columbus.  You could use a different brand if that's what is in stores near you -- they probably have the same directions but definitely use the egg wash on the uncooked grain first because it makes a drier, fluffier cooked product.  Granulation is up to you -- I like the medium but you could use the whole if you prefer.

 

Honey-Dijon Dressing:

Ingredients:

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Honey 
 

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Grey Poupon Dijon mustard
 

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McCormick Herbs de Provence (or use marjoram, rosemary, thyme, basil, lavender, salt, pepper) -- 1/4 to 1 tsp., to taste
 

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Olive oil
 

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Cider vinegar

1) Combine honey and mustard (I use a 3:1 ratio but you should taste it and adjust to your sweet/spicy preference)

2) Add herbs de Provence (or your own spice blend) -- stir into honey/mustard mixture

3) Add equal amounts of oil and vinegar (I generally use about 2 T. of each)

4) Stir until well blended.  Adjust seasonings as necessary.

NOTE:  You may want to double this to have additional dressing to serve on the side.

 

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The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
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