Parsley Salad with Bulgur Wheat (Tabbouleh)
Preparation Time: 45 minutes
Cooking Time: 0 minutes
3 bunches fresh parsley leaves
1/2 cup (100 g) fine-ground bulgur wheat
1 cup (250 ml) hot water
Juice of 3 medium lemons (about 1/2 cup/125 ml)
3/4 cup (185 ml) olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 bunch fresh mint leaves, minced
1 onion, minced
3 tomatoes, diced
Romaine lettuce leaves, for serving
1. Wash the parsley and completely dry it. Chiffonade the parsley; to do so, hold the parsley by the stems and gather a handful of parsley leaves together in one hand. Roll the leaves tightly together and use a sharp knife to cut them into thin strips (do not include the stems). Repeat until all the parsley is chopped.
2. Put the bulgur in a medium bowl and pour the hot water on top; soak until the bulgur is softened, about 10 minutes. Drain the bulgur in a fine mesh sieve, pressing gently to extract the excess water. Fluff the bulgur with a fork.
3. Whisk together the lemon juice, olive oil, salt, and pepper in a small bowl. Toss together the parsley, bulgur, mint, onion, tomato, and dressing in a large bowl. Taste and season with additional salt, pepper, lemon juice, and/or olive oil as desired.
4. Transfer to a serving bowl and serve with lettuce leaves to scoop up the salad.
Recipe courtesy of Faith Gorsky, author of www.AnEdibleMosaic.com.