Another salad from a cookbook that's becoming one of my favourites, Moosewood Restaurant Daily Special. The recipe for bulghur grape salad caught my eye a few times but bulghur is not something I just happen to have around the house so I couldn't make it without a trip to Galloways. I've never had bulghur before and I wasn't sure if I'd like it or not, but I want to try out all the different kinds of grains (amaranth, quinoa, millet, barley, etc) and incorporate them more into my diet. Some I'm more familiar with like barley and somewhat quinoa, but I've yet to make anything with millet and amaranth (though they're both waiting patiently in my cupboard!)
I was surprised at how delicious this salad was. I've never had a salad like this before, not only with bulghur but also combining grapes with other veggies. And oh those grapes were so good and crisp. I wish all grapes were crisp like that. I loved the surprising crunch and sweetness that they added to the salad - it definitely wouldn't have been the same without them. I thought the dressing smelled a bit strong at first with the cumin and coriander. Once I mixed everything together and served it with greens, I discovered that the dressing was mild and perfectly accentuated the ingredients in the salad. One reason, among many, to love this salad is how healthy it is: a mixture of fresh veggies, omega-3 filled walnuts, and too many health benefits to list whole grain bulghur.
Bulghur Grape Salad
Adapted from Moosewood Restaurant Daily Special
2 cups raw bulghur
2 1/2 cups boiling water
1 red bell pepper
1 cup minced red onions
2 cups (8 ounces) walnut halves
2 cups (12 ounces) rinsed and stemmed seedless red grapes
3 tbsp olive oil
1/4 cup fresh lemon juice
2 teaspoons ground cumin
2 teaspoons ground coriander
3/4 teaspoon salt
1 teaspoon coarsely ground black pepper
Place the bulghur in a heatproof bowl, pour the boiling water over it, cover and set aside to soak for 15 to 20 minutes.
While the bulghur soaks, cut the cucumber lengthwise into halves, then again in half lengthwise. Slice all 4 long strips crosswise into thin bite-sized pieces.* Stem, seed, and chop the bell pepper. Place the cucumbers, peppers, and minced red onions into a serving bowl and set aside.
Toast the walnuts in a single layer on an unoiled baking tray in a toaster oven at 350F for about 5 minutes, until fragrant. Let them cool slightly and coarsely chop. Cut each grape into halves. Add the walnuts and grapes to the serving bowl. In a small bowl, whisk together lal of the dressing ingredients.
When the bulghur has softened, fluff it with a for and refrigerate it, uncovered, until cooled to at least room temperature. Add the cooled bulghur to the serving bowl, pour on the dressing, and toss well.
Serve with mixed greens, sharp-tasting sprouts or whatever you like.
*The recipe suggests you peel and seed the cucumber, but why waste a good cucumber?! Unless the skin is really tough.