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...

1

Go Back

Tags

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