Monday, May 11, 2009

Bulgur Salad

I make this dish every now and again, often changing it a bit. It is a good summer dish, cool, light and a little more complete then a regular salad. Here is the latest incarnation. You can put a lot of other stuff in it. Evelyn really likes sliced red grapes.

1 cup dry bulgur (I think we use medium grind)
Tomatoes (grape tomatoes are our current favorite)
Red pepper
Scallions (for me; Ev doesn't like them)
Goat cheese (or Feta)
Lettuce, Sorrel and arugula from Ev’s garden

Lemon juice
Red wine vinegar
Olive oil

Prepare the bulgur by bringing two cups of water to a boil in a small saucepan. Stir in bulgur and turn off heat. Let it steam until the water is absorbed, about ten minutes. This makes a lot of bulgur. You might want to save some for later. I've heard that it can be frozen, but I haven't tried. In the meantime, chop up the vegetables and whisk together the dressing. Once again, dressing amounts are up to you. A 1:3 ratio of acid to oil is "standard", but we prefer 1:1 or so. When everything is done, stir it together. It's good served warm or cold.

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