Green Salad With Tomatoes, Scallions, and Toasted Kasha Recipe

Name: Green Salad With Tomatoes, Scallions, and Toasted Kasha Recipe
Ingredients: 1 tablespoon extra-virgin olive oil; 1/4 cup toasted kasha (see note); Kosher salt; 3 quarts loosely packed torn lettuce leaves (about 2 medium heads lettuce; see note); 1 pint mixed cherry tomatoes, quartered; 2 scallions, white and light green parts only, cut into thin slivers on a bias and soaked in ice water for 15–30 minutes, then drained; Simple Vinaigrette, for dressing the salad

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Green Salad With Tomatoes, Scallions, and Toasted Kasha Recipe

Ingredients

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1 tablespoon extra-virgin olive oil1/4 cup toasted kasha (see note)Kosher salt3 quarts loosely packed torn lettuce leaves (about 2 medium heads lettuce; see note)1 pint mixed cherry tomatoes, quartered2 scallions, white and light green parts only, cut into thin slivers on a bias and soaked in ice water for 15–30 minutes, then drainedSimple Vinaigrette, for dressing the salad

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Instructions

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In a medium skillet, heat oil over medium-high heat until shimmering. Add kasha and cook, stirring, until lightly toasted and fragrant, about 30 seconds. Transfer to a paper towel–lined plate to drain and season with salt. Let cool completely. In a large bowl, combine lettuce, tomatoes, and scallions. Sprinkle a few pinches of toasted kasha on top and season with salt. Drizzle with just enough vinaigrette, gently tossing with clean hands to lightly coat lettuce leaves. Serve right away. Reserve extra kasha for another use (such as a garnish for other dishes).