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


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