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

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