Recipes > Dinner
Buckwheat & Raw Asparagus Salad
Romesco (Spanish almond and red pepper sauce) is delicious with this and other salads and also makes a great sauce for barbecue seafood or roast chicken.
Ingredients
Ingredients
Buckwheat & Asparagus Salad
1 cup Buckwheat
2 bunches asparagus, trimmed
1 cup Alison’s Pantry Hazelnuts (or Walnuts), toasted and chopped
1/3 cup Alison’s Pantry Sunflower Seeds, toasted
1/3 cup flaxseeds
1/2 cup basil leaves, chopped
1/4 cup extra virgin olive or avocado oil
Finely grated zest and juice of 1 lemon
Romesco Sauce
Makes 2 cups
1 cup Alison’s Pantry Natural Almonds
3 cloves garlic
2 preserved large red peppers, well-drained (available from supermarkets)
1/2 cup extra virgin olive oil
1 tsp smoked paprika
Salt and freshly ground black pepper
Instructions
Instructions
Salad
Cook the buckwheat in plenty of boiling water for 6 minutes, or until tender to the bite. Drain well and set aside to cool
Finely slice the asparagus on an angle. Combine cooled buckwheat with the remaining ingredients and toss well.
Season with salt and pepper, to taste. Serve topped with dollops of Romesco sauce.
Romesco Sauce
Place almonds and garlic in the bowl of a food processor and process until chopped. Add peppers, process to form a thick puree
With the motor running, slowly drizzle in the oil until emulsified. Add paprika, salt and pepper to taste.
Keeps well for up to 1 week if stored in the fridge.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
