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


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