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

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