Fattoush-ish Salad
2013-03-27- Course: Side Dish
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- Yield : 6 servings
- Cook Time : 30m
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Ingredients
- 1/2 cup cracked bulgur wheat
- 3 tablespoons extra-virgin olive oil
- Zest and juice of 1/2 lemon
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper
- 1 head romaine, finely shredded
- 2 plum tomatoes, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/2 cup loosely packed fresh parsley leaves
- 4 scallions, sliced
- Small handful fresh mint leaves
Method
Step 1
Bring the bulgur and 1 cup water to a simmer in a small saucepan. Reduce the heat to a low simmer, cover and cook until all the water is absorbed and the bulgur is tender and fluffy, 12 to 15 minutes. Let cool completely.
Step 2
Put the oil, lemon zest and juice, vinegar, honey, 1/2 teaspoon salt and a few grinds of pepper in a small jar or container with a lid. Secure the lid, and shake to combine.
Step 3
Put the romaine, tomatoes, bell peppers, parsley, scallions, mint and cooked bulgur in a large bowl. Add the vinaigrette, and toss. Season to taste with salt and pepper
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