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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/3 cup medium or coarse bulgur |
1 1/2 teaspoons salt |
2 cups boiling-hot water |
1/2 cup pecans |
1 small tomato |
1/4 english cucumber |
2 tablespoons fresh lemon juice |
1 teaspoon honey |
1/2 teaspoon cinnamon |
1/2 teaspoon ground cumin |
1/2 teaspoon cayenne, or to taste |
1/4 teaspoon freshly ground black pepper |
3 tablespoons olive oil |
2 tablespoons chopped fresh dill fronds |
1 cup loosely packed salad greens such as frisée |
Directions:
1. In a bowl combine bulgur, 1 teaspoon salt, and water. Let bulgur soak, uncovered, until softened, 20 to 25 minutes.
2. While bulgur is soaking, in a dry small heavy skillet toast pecans over moderately low heat, shaking skillet frequently, until a shade darker, 4 to 5 minutes. Cool pecans and chop. Seed tomato and chop. Chop cucumber.
3. In a large bowl whisk together lemon juice, honey, spices, pepper, remaining ‚ teaspoon salt, and oil until emulsified. Drain bulgur in a sieve and press out any excess water. Add bulgur, tomato, cucumber, pecans, and dill to dressing and toss well. Divide greens between 2 plates and top with bulgur.
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