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...



Go Back


Tags

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