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


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