Kasha & Kale Salad with Preserved Lemon Dressing

Lately, I’ve been testing a lot for the farmer’s market.  This means that I’m surrounded by a lot of baked goods of which I am obligated to eat at least a few to know whether or not they are delicious or disgusting.     It’s a hard life, but it’s more than made up for with runs, walks, more runs, and salads like this one.

This is a typical dinner or lunch for me.  I tend to combine whatever grain I feel like cooking with some fresh veggies, a bit of toasted nuts for crunch, and a light dressing to bring it all together.  This combination has never let me down and is infinitely customizable depending on what’s available.  It also holds up really well in the fridge and can be served cold, warm, or at room temperature.

When I went about making this salad this weekend, I remembered I had these preserved lemons in my pantry and decided to make a simple dressing with them.  They lend a bright and tangy flavor to the salad with just the right punch of saltiness.  I ended up topping my salad with a bit of crumbled feta, but it is most definitely just as delicious without it.

Kasha & Kale Salad with Preserved Lemon Dressing

1/2 a preserved lemon (4 wedges)
4 tbsp extra virgin olive oil
1/4 tsp coriander
juice of 1/2 a fresh lemon

1 cup water
1/2 cup kasha (toasted buckwheat groats)
1/4 cup toasted & chopped hazelnuts
2 tbsp minced parsley
2 handfuls sugar snap peas, trimmed and halved
1/2 a bunch of kale, de-ribbed and torn into pieces
juice of 1/2 a fresh lemon

optional: feta or goat cheese

Make the dressing: rinse off the preserved lemon wedges and discard the seeds/flesh.  Mince the lemon peels (you should have around 2 tbsp).  Add the minced lemon peels to a small bowl or jar along with the olive oil, coriander, and fresh lemon juice.  Stir to combine and set aside.

Combine the kale with the juice of 1/2 a lemon in a bowl.  Massage the juice into the kale and set it aside to soften.  While the kale is softening, put the water in a pot over high heat and bring it to a boil.  Once it comes to a boil, add the kasha and then drop the heat to a simmer (medium-low).  Cover the pot and cook the kasha until all of the water has been absorbed (about 10 minutes).  When done, remove the kasha from the heat.

In a large bowl (the bowl you will serve the salad out of), combine the kasha, half of the dressing, the parsley, and the hazelnuts.  Toss to combine.  Add in the kale, the sugar snaps. and the rest of the dressing and toss to combine.  Serve the salad as is or top with a bit of feta or goat cheese.

Makes 2 main dish servings or 4 side servings.