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Bulgur Salad with Apricots, Radicchio, Herbs and Walnuts
Bulgur is an ancient Middle Eastern grain made from whole wheat kernels that have been parboiled, dried and crushed (or cracked). Chewy and nutty-tasting, it's high in fiber, protein, and nutrients.
This recipe is adapted from Raising the Salad Bar by Catherine Walthers.
About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.
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Bulgur Salad with Apricots, Radicchio, Herbs and Walnuts
About This Recipe
| Yield: | serves 4 |
| Active time: | 20 minutes |
| Total time: | 20 minutes |
| This recipe appears in: | The Vegan Experience: The Importance of Hearty Make-Ahead Salads Bulgur Salad with Apricots, Radicchio, Herbs and Walnuts |
Ingredients
- 1 cup bulgur wheat
- 1/2 teaspoon salt, plus more to taste
- 1/2 small head radicchio, cored and thinly sliced (about 1 cup)
- 1/2 cup chopped dried apricots
- 1/2 cup chopped fresh parsley leaves
- 1/2 cup chopped fresh mint leaves
- 3 scallions, white and green parts, finely sliced
- 1/2 cup chopped walnuts, toasted if desired
- 1/4 cup freshly squeezed lemon juice, from 2 lemons
- 1/4 cup extra virgin olive oil
- 2 1/2 teaspoons agave nectar or honey
- Freshly ground black pepper, to taste
Procedures
-
1
Bring a kettle of water to a boil. Place bulgur in a medium bowl with salt, then pour 1-1/4 cups boiling water over top. Cover the bowl tightly with plastic wrap and let sit until all of the water is absorbed, 25 to 30 minutes
-
2
Combine the cooked bulgur with all of the remaining ingredients and toss well. Season to taste with salt and pepper. Serve cold or at room temperature.
