Spring Bulgar Salad

Wednesday, October 21, 2015

Courtesy of:  Chef Brian Doyle

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

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


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