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

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