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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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I adapted a bulghur wheat salad recipe more to my liking adding lots of fresh herbs, olive oil etc. This makes a colorful salad. If you like taboulleh, do try it with the mayo dressing. It's light and refreshing. Ingredients:
1 3/4 cup organic cracked bulghur wheat |
7 cups boiling water |
1 bunch of fresh mint chopped |
1 bunch of fresh parsley chopped |
1 bunch of chives chopped |
2 large ripe red tomatoes |
juice from 2 large lemons |
1 large garlic clove minced (optional but i love it ) |
kosher salt |
fresh grated black pepper |
3/4 cup mayonnaise ( not salad dressing ) |
1/4 cup extra virgin olive oil |
Directions:
1. Place wheat in a large bowl and pour over the boiling water and cover and let sit about 2 hours or until what has absorbed most of water and if fluffy.
2. Drain wheat well, making sure all excess mositure is drained off.
3. Place drained wheat in a bowl and mix in the lemon juice, add the fresh herbs, chives, tomato and gently combine well.
4. In a small bowl whip olive oil into mayonnise until creamy.
5. Gently stir in the mayo dressing and season the salad with salt and pepper to taste.
6. Serve at once or chill well.
7. After chilling if there is any excess liquid ( usually the ripe tomatoes and salt will cause them to be very liquidy) just drain off some excess liquid
8. Serve salad portions atop romaine lettuce leaf cups or serve salad right from the bowl
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