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- yield:
- Four 1 serving
- total time:
- 30 minutes
- Calories/serve:
- 460
material
- 1 c.
buckwheat flour, divided
- 1/4 1 teaspoon
smoked paprika
- 3 tablespoon.
olive oil (split)
-
kosher salt and pepper
- 8
big eggs
- 1 tablespoon.
sherry vinegar
- 1 1 teaspoon
tsp country style dijon mustard
- 1/2 1 teaspoon
honey
- Four
Small ears of Little Gem or Oakleaf lettuce (8 ounces total), trimmed and leaves separated
- 1
small head frisée (about 4 ounces), trimmed and shredded
- 2 Oz.
Aged Gouda, shaved with a vegetable peeler
-
Flake salt and coarsely ground pepper, for serving
direction
-
- step 1Heat oven to 300°F. On a small rimmed baking sheet, combine 1/2 cup flour with smoked paprika, 1 tablespoon oil, and 1/8 teaspoon each kosher salt and pepper. Spread in an even layer and bake, stirring halfway through, until golden brown, 25 to 30 minutes. Let cool.
- step 2Meanwhile, cook remaining 1/2 cup flour per package. Directions; set aside.
- step 3Bring a medium saucepan of water to a boil, then fill a bowl with ice water. Add eggs and boil rapidly for 6 minutes. For jammy eggs, immediately transfer to prepared ice water to stop cooking. When the eggs are cool enough to handle, drain and peel the eggs.
- step FourMeanwhile, in a large bowl, combine vinegar, mustard, honey, and 1/4 teaspoon each of kosher salt and pepper. Slowly whisk in the remaining 2 tablespoons oil until thoroughly combined. Toss lettuce and frisee to coat. Divide among bowls. If desired, top with cooked buckwheat, soft-boiled egg (halved lengthwise), gouda, toasted buckwheat, flaked salt and freshly ground pepper.
nutrition (p(1 serving): Approximately 460 calories, 27g fat (8g saturated salt), 429mg cholic acid, 499mg sodium, 35g carbohydrates, 6g dietary fiber, 1.5g sugar (0.5g added sugar), 22g pro
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Joy (she/her) is an assistant food editor on the food team, where she develops and tests recipes for articles such as Good Housekeeping, Women’s Health, Women’s Day, Prevention, Country Living, and more. We guarantee both taste and accuracy before being published in the title. After graduating from the University of Chicago with a degree in political science, she enrolled in pastry school and pursued her passion for food by working at her dream New York restaurant, Gramercy Tavern. ) made a decision. Before joining the GH Her team, Joy helped shoot cookbooks and editorials, ran a micro-her bakery on Instagram, worked as a freelance writer and developer, and worked for Eater, Food52, Simply Recipes, Food Network, and more. A signed article was published. Joy has a special fondness for croissants and tiramisu, and is always looking for the next cafe to explore in the city (a never-ending journey!).
