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


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