Buckwheat and Mushroom Salad
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
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