Name: Buckwheat and Mushroom Salad
Yield: 8 servings
Ingredients: ⅓ cup olive oil, plus more for drizzling; 1½ cups buckwheat groats; 2 lemons; 8 ounces shiitake mushrooms, thinly sliced; 3 cups parsley leaves with tender stems (about 1 large bunch); 4 ounces goat’s- or cow’s-milk Gouda, shaved, divided; Kosher salt, freshly ground pepper

A large wooden bowl full of buckwheat and mushroom salad and salad tongs on the side.

Peden + Munk

Buckwheat adds a unique flavor to this salad, but other grains, such as cooked barley, farro, or bulgur, would be good too.

Buckwheat and Shiitake Mushroom Salad with Gouda

Recipe notes