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


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