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


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