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

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