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


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