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