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


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