Bulgur Salad with Green Onion Vinaigrette
(from WebberOne’s recipe box)
Easy to make. Pretty hot if you use the entire serrano chile.
Source: Bobby Flay
Prep time: 30 minutes
Cook time: 20 minutes
Serves 3 people
Categories: D2, K8, T10, healthy, side dish, wheat
Ingredients
- 3/4 cup medium-grind bulgur
- 1/2 small red onion, finely diced
- 2 plum tomatoes, finely diced
- 1 cup finely chopped fresh flat-leaf parsley
- 1/2 cup finely chopped fresh mint leaves
- 4 green onions, sliced
- 1/2 cup chopped green onions
- 1/4 cup fresh lime juice
- 1 tablespoon buckwheat honey
- 1 serrano chile, chopped
- 1/2 cup canola oil or olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
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Place bulgur in a large bowl, pour 3 cups boiling water over, cover the bowl with plastic wrap and let sit until tender, about 20 to 25 minutes.
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Drain well, squeezing out as much water as possible.
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Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions.
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Place the lime juice, honey, serrano, and 1/2 cup chopped green onion in a blender and blend until smooth.
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With the motor running, slowly add the oil until emulsified.
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If the mixture appears too thick, blend in a few tablespoons of cold water, and season with salt and pepper, to taste.
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Transfer the salad to a platter and drizzle with the green onion vinaigrette.