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


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