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


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