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


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