Prep Time
45 Minutes
Cooking Time
0 Minutes
Servings
6 People
Ingredients
- 3 bunches fresh parsley leaves
- ½ cup (100 g) fine-ground bulgur wheat
- 1 cup (250 ml) hot water
- Juice of medium 3 lemons (about 1/2 cup/125 ml)
- ¾ cup (185 ml) olive oil
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ bunch fresh mint leaves, minced
- 1 onion, minced
- 3 tomatoes, diced
- Romaine lettuce leaves, for serving
Directions
- 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.
- 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.
- 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.
- Transfer to a serving bowl and serve with lettuce leaves to scoop up the salad.
Recipe courtesy of Faith Gorsky, author of An Edible Mosaic (www.anedibilemosaic.com)