This dish is a great choice for early spring when we're not quite in the salad days, but my body is craving fresh. 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 this recipe a perfect bridge between winter and summer.
Inspired by RunningtotheKitchen.com
Makes 4-6 servings.
Ingredients
- 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
Instructions
- 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.
