Consequently I am longing for the warmer days of spring and summer, and I feel like this salad of buckwheat and carrots can sort of satisfy my fantasy of a picknick in a park on a warm summer night (a picknick I actually never have, not even in summer, but it just sounds so dreamy)
And with that, I had a summer fantasy in a bowl for dinner and feel optimistic that summer is near (Michael proclaimed February 1st the beginning of summer, and I am inclined to view it that way, too.)
Are you looking forward to summer, too? Or are you happy in the cold of winter?
Buckwheat Carrot Salad with Ginger and Sesame
1/2 cup uncooked buckwheat
1 knob of ginger, the size of half your thumb or so, grated
1 tbsp soy sauce
1 tbsp sesame seeds
1 tbsp black sesame seeds
Start cooking the buckwheat in plenty of lightly salted water. Drain when tender, after about 20 minutes and set aside to cool.
Roast the scallion either in the oven (mine was already on) or in a cast iron skillet until slightly charred and tender. Cut into slices
Cut the carrots into ribbons, using a vegetable peeler.
Mix the buckwheat, carrot ribbons and the scalllion slices in a bowl (or in the pan you cooked the buckwheat in) and add the grated ginger and the soy sauce.
Toast the sesame seeds in a dry skillet over medium heat until the white seeds start to brown. Add to the salad and mix.