Courtesy Judith Hausman
The zucchini just keeps on coming , so this workweek , I ’m using it in a wonderful salad with kasha , herbs and a scant lemon - oil dressing . Kasha is buckwheat groats , popular in Russian and Balkan cuisine , and contrary to the name , not wheat at all . I love the dotty tasting and gravelly grain of kasha , which contrast so nicely with the silklike summer crush . Make the kasha well in cash advance if you like , and mix in it with the courgette in the proportions you favour ( more squash or more grain ) just before serving .
What drew me to examine this recipe was that you do n’t manipulate the courgette , but instead soften it by salting and drain it , much as you would handle an eggplant before further cook it . The makes the squash rackets toothsome , but it still carry its resoluteness . Some of the saltiness does linger in the slice up squash , so you should n’t add up any more to the knockout .
There are other interesting addition possible , though . I used mint and basil , but Anethum graveolens , chive or fennel would be pleasant-tasting seasoning , too . Thinly sliced bell peppers , fennel bulb , halve cherry tomatoes , edible asparagus , radishes , olives , anchovies , grated cultivated carrot and fresh peas are all practiced additions .
If you chop the squash smaller , add some sautéed mushrooms and habituate the mix to satiate puff pastry squares , you ’d have a knish to dish out as a master course . If you sum a half pound of cooked bow tie pasta and warm up up the whole mix , you ’d have a nutritionally improved kasha varnishkes on your table . These are both traditional kasha dishes .
Yield: 4 servings
Ingredients
Salad
Dressing
Preparation
In saucepan , slightly brown 1/2 onion or two scallions in butter or oil colour . supply buckwheat and toast shortly before bring broth . Bring stock to seethe , then straightaway turn down to simmer and cover . Cook 15 to 20 minutes until liquid is absorbed . Fluff with fork and re - cover for about 15 minutes . If you have more kasha than you need for the salad , reservation leftover for another role .
Put squash slice in cullender and salt moderately . permit debilitate for 30 minutes to 1 hour , gargle well and pat dry . commix the slash with whatever amount of kasha you prefer and any other vegetables .
unify dressing ingredients , and toss gently with kasha and vegetables .
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