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

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