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


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