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5 from 1 vote

Plum Watercress Salad with Ricotta Salata

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes

Ingredients

  • 3 tablespoons buckwheat groats
  • 2 bunches of watercress leaves picked and stems discarded
  • 1 summer squash or 1 Pattypan squash thinly sliced
  • 1/2 zucchini thinly sliced
  • 1 yellow or red or black plum pitted and sliced
  • 1 ounce ricotta salata shaved (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.

Nutrition

Serving: 2g