Yogurt Cheese Quenelles With Fresh Greens And Grains
 
Description:

As featured in TASTE Magazine, Summer 2012

INGREDIENTS

2 Cup - Plain yogurt (yogurt cheese qunelles)
2 Tablespoon - Sumac powder (yogurt cheese quenelles)
2 Tablespoon - Poppy seed (yogurt cheese quenelles)
2 Tablespoon - Fresh chives, minced (yogurt cheese quenelles)
0.5 Cup - Buckwheat (also known as kasha) (greens and grains)
6 Cup - Fresh mixed salad greens including mizuna leaves (greens and grains)
0.75 Cup - Yellow and red cherry tomatoes (greens and grains)
0.25 Cup - Extra-virgin olive oil (greens and grains)
1 Tablespoon - Sherry vinegar (greens and grains)
1 Teaspoon - Dijon mustard (greens and grains)
0.5 Teaspoon - Lemon zest, finely grated (greens and grains)
0.5 Teaspoon - Liquid honey (greens and grains)
0.25 Teaspoon - Salt (greens and grains)
1 - Freshly ground black pepper (greens and grains)
0.5 Cup - Alfalfa sprouts (greens and grains)
1 - Toast points (greens and grains)


DIRECTIONS

1. YOGURT CHEESE QUENELLES: Place yogurt in a fine-meshed sieve lined with 2 layers of cheesecloth. Place sieve over a large bowl, allowing plenty of room for the yogurt to drain without it touching the liquid. Cover and refrigerate for 24 to 48 hours. The longer you let the yogurt drain, the thicker it becomes. Once drained, cover and refrigerate until ready to serve.

2. GREENS AND GRAINS: Rinse buckwheat thoroughly. In a saucepan, combine with twice the amount of water. Bring to a boil. Cover and simmer for 30 minutes. Remove from heat. Fluff up with a fork and set aside to cool (can be made ahead and refrigerated until ready to serve). Rinse and spin-dry salad greens. Place in a large bowl. Scatter with tomatoes and cooled buckwheat. In a small bowl, combine remaining oil, vinegar, mustard, lemon zest, honey, salt and pepper and whisk to blend. Taste and add more seasonings if needed. Set salad and dressing aside.

3. GREENS AND GRAINS: Warm a dessert spoon in hot water. Scrape it across the surface of the yogurt cheese and turn out onto a plate to make the quenelles (balls). Repeat, cleaning spoon each time. Dust each quenelle with a little sumac powder, or poppy seed or minced chives. Toss salad with dressing and spoon onto serving plates. Garnish with a trio of quenelles and a sprinkling of alfalfa sprouts. Serve with toast points.

No of servings: 4




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