Thursday, January 12, 2012

Bulgur and Walnut Salad

This recipe made me exceedingly happy that I keep frozen chopped up herbs in my freezer. I'm sure it would've been slightly better with completely fresh, but this was so much easier (not to mention it reduces herb waste!). This salad was amazingly flavourful and filling. We were out of walnuts, so I used a mixture of hazelnuts and almonds. I also substituted arugula for romaine lettuce.

One year ago: Tomato, Pesto, Mozzarella Salad
Two years ago: Barley Risotto with Greens and Beans

Bulgur and Walnut Salad (from Sultan's Kitchen)

1 1/2 cups bulgur
1 cup walnuts
1/2 cup tahini
2 medium tomatoes, finely diced (1 cup)
1/3 cup finely chopped scallions
1/2 cup finely chopped parsley
1/3 cup finely chopped mint
2 tbsp finely chopped basil
1/2 tsp Turkish red pepper or ground red pepper
1/3 cup lemon juice
1/2 cup extra-virgin olive oil
salt and pepper
romaine lettuce
lemon wedges

1. Place bulgur in large bowl. Add 1 1/2 cups boiling water. Cover bowl and let bulgur stand for 20 minutes.
2. Meanwhile, process walnuts into paste. Mix with tahini.
3. Stir bulgur with a wooden spoon. Add tomatoes, scallions, herbs, red pepper, lemon, and oil. Season with salt and pepper. Add walnut-tahini mixture and stir well. Cover and refrigerate 15 minutes.
4. Serve at room temperature on a bed of lettuce with lemon wedges.

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