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


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