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


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