Saturday, September 1, 2012

Bulgur Salad with Apricot, Radicchio and Parsley

This is a beautiful salad with a mix of sour, sweet, and bitter that works incredibly well.

One year ago: Dan Dan Noodles
Two years ago: Bolognese Meat Sauce

Bulgur Salad with Apricot, Radicchio and Parsley (from Raising the Salad Bar)

1 cup bulgur
1/2 small head radicchio, cored and thinly sliced (1 cup)
1/2 cup chopped dried apricots (I used golden raisins)
1/2 cup minced parsley
1/2 cup walnuts, toasted and chopped (I used pecans)
Lemon Dressing
4 tbsp fresh lemon juice
4 tbsp olive oil
1 small garlic clove, minced
1 tsp sumac
1/2 tsp kosher salt

1. Place bulgur in a bowl. Add 1 1/4 cup boiling water and 2 pinches of salt. Cover with a plate and let sit 20 minutes until water is absorbed. Remove cover and set aside to cool.
2. Place bulgur in a large serving bowl. Stir in radicchio, apricots, and parsley.
3. In a small bowl, combine dressing ingredients and whisk.
4. Add dressing to salad and stir in walnuts.

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