Recipes

Spring Bulgar Salad

Wednesday, October 21, 2015


Courtesy of:  Chef Brian Doyle


Ingredients
1 lb. bulgar wheat
Salt and pepper
1 lb. beets
1 lb. kohlrabi
1/4 lb. leeks
1/2 lb. asparagus
1/4 cup chopped parsley
4 cups beet greens
3/4 cup olive oil (some for grilling and some for dressing)
1/4 cup rice wine vinegar


Directions
Preheat oven to 400 F.

Cook the bulgar according to package and let cool.

Start the beets by tossing them with some olive oil and salt.  Then wrap them in foil and place in oven for about 30 minutes or until just tender.  Let them cool enough to handle and peel the beets by rubbing the skins off with fingers.

Slice leeks and kohlrabi.  Toss the kohlrabi, leeks, and asparagus with olive oil and salt and pepper.  Grill them until just marked (about 2-3 minutes).  Let cool.

Chop all the vegetables and toss with the bulgar, vinegar and a bit more olive oil.  Season with salt and pepper.

Try using quinoa instead of bulgar and be sure to try different veggies as they come into season. Read More...



Go Back


Tags

prosciutto hazelnuts egg noodles chorizo cointreau panzanella bread pudding cream cheese sherry shitake Shitake Mushrooms Squash beef leeks chicken currants carrot top beer collins maple syrup Greens cantaloupe sour stuffing jam asparagus sauce verde garlic pie parmesan celebration conserve buckwheat chimmichurri plums caesar dijon poblano onions cauliflower bacon tostadas daisy Rice wine vinegar bosc bloody mary gazpacho carrot tops beet kohlrabi pine nuts ramps chocolate bulgar wheat okra biscuits Drinks Eggplant radishes sour cream fennel seeds olives melon fritter steak carrots paste pickled egg sandwiches turnips gouda yellow onion chilies knots brown sugar rouille Poblano Chili strawberry wheat flour potatoes sandwich lemon grass Chevre chipotle green beans habanero crepes Bread creme tomato corn pie apples vinaigrette muffins arugula parmigiano anise wrap casserole spelt pesto Salad shrunken heads honey lettuce feta goat Cheese tomatoe scallions bok choy dill pancake anchovy beets chiles pecans chives blue cheese Cranberry Beans imam zucchini Butternut Salsa oats celery hearts vegetarian vegetable Tomatillos gorgonzola slaw couscous coconut milk cream sweet cheese coeur mushrooms cucumber pecan bulgar bruschetta peach pepper fraiche green pepper bbq crisp pears walnuts peppers yogurt almonds walnut oil mushroom hickory tuscan nectarine kluski capers bell pepper beet greens Soup cilantro cranberry flank tomato juice Cider tart peas coriander heavy whipping cream coeur a la creme chili wasabi Recipes Spread white beans tenderloin mint fondue sausage butter chimichurri remoulade jack bean autumn flank steak frittata scapes Side reggiano Corn turnip shiitake gin shelling gruyere snow peas pudding chili peppers kirsch Jerusalem artichoke onion shallots barley polenta buttermilk watercress Spinach berry pork Beans cockaigne Swiss Chard strata meatballs carrot fronds strawberries plum tomatoes Leek chicken dinner salad spiced winter squash jack cheese gratin cake cornmeal swiss rhubarb baguette roasted Potato vanilla wafers thai mustard greens sunchokes latkes radish Dressing Vegan fennel bulb fennel Red Onion fritters syrup dilly blueberry tortillas sesame Kale baby bok choy pineapple bayeldi tomato curry pork chop artichoke spring Apple eggs Tomatoes almond milk celery root pasta maple sweet potato plum basil absinthe compote pumpkin Farmers' Market celeriac kalamata