Recipes

Spring Bulgar Salad

Wednesday, October 21, 2015


Courtesy of:  Chef Brian Doyle


Ingredients
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


Directions
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


Tags

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