Salad Ingredients: 8-9 oz dried bulgar (10 minute bulgar preferred), Salted Pot of Water, 2 Tbsp unsalted butter, 1/4 cup pecorino romano cheese (shredded), 1/4 cup parmesan cheese (shredded), 1 tsp fresh tarragon (chopped), 1 tsp fresh dill (chopped), 1 tsp fresh chives (chopped), 2 cups fresh Mesclun or "mixed" lettuce greens (recommend a blend of romaine, arugula, watercress, endive - or an assortment of your choice), 1/4 cup kalamata olives (about 10-12 olives, quartered, pits removed), 1/4 cup walnuts (chopped)
Dressing Ingredients: Juice of 1 fresh lime, 1/2 tbsp honey (local organic is best), 1 Tbsp cider vinegar, 2 Tbsp extra virgin olive oil, pinch ground curry (about 1/8 tsp), pinch dried cumin (about 1/8 tsp), pinch kosher salt, pinch freshly ground black pepper
How to Prepare: Place the bulgar in a large, salted pot of boiling water. Boil for 10 minutes, strain and set aside (or make bulgar according to package instructions if they differ). Allow bulgar to cool. In a large bowl combine bulgar, cheeses, herbs, greens, olives and walnuts. Mix gently. In a separate bowl, whisk all dressing ingredients together. Evenly drizzle dressing over bulgar salad and lightly mix with tongs. Serve as a side dish. Enjoy!
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