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


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