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


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