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


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