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


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