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

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