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


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