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


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