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


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