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


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