This is a refreshing, healthy, tasty salad for summer. This recipe is adapted from NYT Cooking.
Ingredients
-1/4 cup fine bulgur wheat
-1/2 cup lemon juice
-3-4 cups chopped fresh flat-leaf parsley (from 3 large bunches)
-1/4 cup chopped fresh mint
-1-2 scallions, finely chopped
-Kosher salt to taste
-1/4 cup extra virgin olive oil
-1 romaine lettuce heart, leaves separated (optional)
Recipe
First off, place the bulgur in a bowl, and cover it with water. Let it soak the water and soften for 20-30 minutes as you prepare the other salad ingredients.
In a large bowl, add the lemon juice, and finely chop the parsley, mint, tomatoes, scallions. Try each vegetable before chopping, to keep the water level in the salad as low as possible. This will be important later on as salt is added and will make the vegetables sweat.
Then, once it's been at least 20 minutes, wring the bulgur through a cheesecloth until there's no water remaining. Add to your bowl of salad ingredients, add salt, and stir. When you add salt, don't add as much as you think is necessary, because you can add salt at the end and the salad will absorb the salt, which will allow you to taste it better.
Leave at room temperature or in the fridge for at least 2-3 hours. The bulgur will fully soften by then.
Then, take out of the fridge if you put it in there, and add olive oil and salt to taste. You can serve the salad with lettuce leaves or by itself. Personally I'm not sure the lettuce leaves add anything except decoration.
Result
I love citrusy and refreshing flavors, and tabbouleh is just that. It has many tasty vegetables in it, and just feels good to eat. I do recommend eating it with bread or as a side, if you want to eat it as a meal. It's not too filling on its own. I ate it with pita bread.
Till next time,
Tuck
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