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

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