Bulgur Salad with Arugula, Cucumber and Fresh Herbs
A nutritious whole-wheat grain, bulgur forms the foundation for this hearty Mediterranean-inspired salad, which is brightened with a lemon vinaigrette and fresh herbs. Here, the bulgur is sautéed briefly in olive oil before being simmered in water to bring out the grain’s nutty flavor. The hearty salad stands up well, so it’s great for a buffet or barbecue.
Ingredients
- 5 Tbs. (3 fl. oz./80 ml) extra-virgin olive oil
- 2 Tbs. minced shallots
- 1 1/2 cups (9 oz./280 g) bulgur
- 3 cups (24 fl. oz./750 ml) water
- 1 cucumber, thinly sliced
- 3 radishes, thinly sliced
- 1 cup (1 oz./30 g) arugula
- 1/4 cup (1/4 oz./7 g) fresh mint leaves, torn
- 1/4 cup (1/4 oz./7 g) fresh flat-leaf parsley leaves
- 2 Tbs. chopped fresh chives
- Grated zest and juice of 1 lemon
- 1 Tbs. Champagne vinegar
- Kosher salt and freshly ground pepper
Directions
In a saucepan over medium heat, warm 2 Tbs. of the olive oil. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. Add the bulgur and cook, stirring frequently, until toasted, about 3 minutes. Add the water and bring to a boil. Reduce to a simmer, cover and cook until the bulgur is tender, about 12 minutes. Drain off any excess water. Let the bulgur cool to room temperature.
In a large bowl, stir together the bulgur, cucumber, radishes, arugula, mint, parsley and chives.
In a small bowl, whisk together the lemon zest and juice, vinegar and the remaining 3 Tbs. olive oil, and season with salt and pepper. Pour the vinaigrette over the salad and toss to combine. Adjust the seasoning with salt and pepper and serve. Serves 4 to 6.
Williams Sonoma Test Kitchen
