lunch · vegetarian · dairy-free
Ginger yuzu gem salad
Baby gem, fennel and radish with toasted buckwheat and juicy orange pieces, dressed in a yuzu and honey vinaigrette sharpened with fresh ginger.
- Time
- 25min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Pull the baby gem leaves apart, rinse and dry them. Trim the fennel half and shave it thin, then cut the radishes into paper-thin rounds.
-
2
Simmer the toasted buckwheat groats in ½ cup water for 10–12 minutes, until tender but still slightly chewy. Drain and spread out to cool.
-
3
Whisk the yuzu juice, honey and red pepper flakes together, then add the olive oil in a slow stream while whisking until the dressing looks glossy.
-
4
Grate the fresh ginger into the dressing. Slice the peel and white pith off the orange and cut the flesh into bite-size pieces.
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5
Toss the cooled buckwheat, fennel and radishes with half the dressing. Add the lettuce and orange, fold gently, then divide among plates and drizzle with the remaining dressing.
