Buckwheat and Hot Honey Salad
This salad is an ode to the hot honey and yuzu salad at Rule of Thirds in Brooklyn. It's a perfect, simple salad that I couldn't stop thinking about after having dinner there last week so I had to test it out at home. Below is a version that I'll definitely be adding to my weekly rotation.
If you don't have hot honey on hand (go get some!) you can improvise by using regular honey with a pinch of cayenne pepper for heat.
Yield: 2 servings
For the salad:
¼ cup buckwheat groats
1 head boston leaf lettuce or 4 heads little gems
1 watermelon radish, thinly sliced
2-3 sprigs basil
For the Vinaigrette:
2 tablespoons hot honey *see tip below if you don't have hot honey
Juice of ½ a lemon (use meyer lemon if you can find it)
1 teaspoon rice vinegar
1 large or 2 small garlic cloves, grated on a microplane
A pinch of salt and pepper
¼ cup olive oil
1. Preheat the oven to 300 and spread the buckwheat groats on a small baking tray. Bake for 10 minutes until toasty and fragrant. This step can be done up to 5 days in advance. Store cooled groats in an air tight container.
2. To make the vinaigrette, whisk together the hot honey, lemon juice, rice vinegar, grated garlic, salt and pepper. Slowly whisk in the olive oil. This recipe makes more than you’ll need for 2 salads- extra can be stored in the fridge for up to a week.
3. Divide lettuce, radish and basil between bowls. Drizzle with several tablespoons hot honey vinaigrette and then sprinkle with toasted buckwheat. Finish with freshly ground black pepper.
*If you don't have hot honey, use the same amount of regular honey with 1/8 teaspoon cayenne whisked in. Finish making the dressing and then taste and add more cayenne if needed. It should not be very hot but a mild heat.