2bunches of watercressleaves picked and stems discarded
1summer squash or 1 Pattypan squashthinly sliced
1/2zucchinithinly sliced
1yellow or red or black plumpitted and sliced
1ouncericotta salatashaved (as garnish)
Instructions
In a small skillet, over medium heat, add the buckwheat groats. Toast the groats for 3 to 5 minutes, shaking the pan every so often to ensure even light browning. (They should be lightly golden brown; if it’s any browner it may taste a lil’ burnt.) Transfer the groats to a small bowl and allow to cool.
To a large mixing bowl (or serving bowl), whisk together 1 tablespoon olive oil and the juice from 1 lemon and a few pinches of salt and pepper. Add the watercress, squash, zucchini and sliced plum. With your hands, toss the salad with the dressing, evenly coating the leaves and squash and plum. Sprinkle in buckwheat groats and toss once more. Top with shaved ricotta salata.