This salad recipe is an accompaniment to my “Spring Cheese: Keepin it Fresh” post. Give in to the urge to put fresh cheese in everything this spring!
I used Dairy Goddess fromage blanc for this recipe, but you may use any that tickles your fancy. My inspiration for this salad was wanting to create a spring salad with a lively, young cheese other than chevre. Would chevre work in it? Sure thing. But the delicious fromage blanc in my fridge was mighty tempting. The buckwheat brings an earthy, toastiness to the salad. However, use the untoasted greenish or light brown buckwheat available at your local health food market- the “toasted” doesn’t seem to cook as evenly. This is the buckwheat recipe I use, but go with your favorite. Broccoli just happened to be my crisper at the time, but steamed or roasted asparagus, snow peas, or english peas would fare just as well. The cooking instructions for the egg are very precise- follow them exactly, and you’ll have a bright yellow, slightly soft yolk.
Fromage blanc and buckwheat spring salad
1/2 small head broccoli
1 teaspoon lemon juice
3 teaspoons extra virgin olive oil
1/2 teaspoon stone ground mustard
1 small clove garlic, finely minced
3/4 cups cooked buckwheat, at room temperature
2-3 ounces fromage blanc
3 ounces toasted walnuts
Place your egg (or two, if each person wants one of their own) in a small saucepan and cover with cool water. Bring to a boil. Lower heat to medium. Cook for only 7 minutes. Remove eggs from pot, place in a bowl, and run a slow stream of cool water over them for 1 minute. Set aside.
While egg is doing its thing, cook your broccoli. If steaming, cook for 6-8 minutes, until still lightly crunchy. If blanching, drop in boiling, salted water and cook for around 5 minutes (lightly crunchy is key here too), then drain. Set aside to cool.
Put your lemon juice, olive oil, mustard and garlic in a small jar and shake vigorously. Or, mix well in a small bowl.
Once your broccoli is cool, place it and the buckwheat a medium-sized bowl. Loosely break up buckwheat kernels. Add walnuts. Pour in the dressing and lightly mix. Salt and pepper to taste.
After egg has cooled your liking, peel and slice in half, lengthwise. Lightly salt and pepper the cut side of the egg.
Divide salad between two plates. Crumble the fromage blanc over the salad and top with egg.