No, we’re not quite in the salad days yet. But my body is craving fresh and the spring sun is shining its welcome warmth, so plenty of salads are on the menu. I am fond of bulgur, a grain made from the wheat kernel that has been parboiled, dried and cracked. Its starring role is typically in the Middle Eastern cucumber-tomato-mint mix known as tabbouleh. But this salad is a nice twist, swapping broccoli for the cukes, stirring in a little Dijon and adding a citrusy sweetness that makes it a perfect bridge between winter and summer.
Inspired by RunningtotheKitchen.com
Makes 4-6 servings
- 1 cup uncooked bulgur
- 1 cup chopped broccoli
- 1 cup diced celery
- 1/2 small red onion, diced
- 1 cup coarsely chopped parsley
- 2 Tbsp. olive oil
- 1 Tbsp. Dijon mustard
- 1/2 lemon, juiced
- 1/2 orange, juiced
- 1 tsp. honey (local if you can get it)
- 1/2 tsp. fine sea salt
- 1/2 tsp. freshly ground pepper
- Place bulgur into a bowl or pan. Pour 2 cups boiling water over it. Stir. Tightly cover and let sit for 15 minutes. Check to make sure the bulgur is cooked. It should be chewy but not crunchy. Drain any excess water.
- Mix bulgur, vegetables and parsley in a large bowl.
- In a small bowl, combine remaining ingredients and whisk until all is well-mixed.
- Toss dressing and salad together.
- Refrigerate for at least an hour to let the flavors marry.