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


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