Best 3 Lemon Tabouli With Tender Romaine Recipes

**Lemon Tabouli with Tender Romaine: A Refreshing and Flavorful Salad Experience**

Embark on a culinary journey to the heart of the Mediterranean with our tantalizing Lemon Tabouli with Tender Romaine. This vibrant salad is a harmonious blend of fresh herbs, zesty lemon, and tender romaine lettuce, offering a symphony of flavors and textures that will delight your palate. As you delve into this article, you'll discover not just one, but three enticing recipes that showcase the versatility and adaptability of this refreshing dish. Whether you prefer a classic tabouli, a vibrant fattoush, or a unique tabbouleh bowl, we've got you covered. Get ready to elevate your salad game and impress your taste buds with this delightful and nutritious creation.

Check out the recipes below so you can choose the best recipe for yourself!

TABOULI SALAD RECIPE

Tabouli Salad Recipe image

Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.

Provided by The Mediterranean Dish

Categories Salad

Time 20m

Number Of Ingredients 10

Ingredients

1/2 cup fine bulgur wheat
4 firm Roma tomatoes, very finely chopped
1 English cucumber (hothouse cucumber), very finely chopped
2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
4 green onions, white and green parts, very finely chopped
Salt
3-4 tbsp lime juice (lemon juice, if you prefer)
3-4 tbsp Early Harvest extra virgin olive oil
Romaine lettuce leaves to serve, optional

Steps:

Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
Now add the the lime juice and olive oil and mix again.
For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

Nutrition Facts : Calories 190 calories, Sugar 8.5 g, Sodium 396.3 mg, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 25.5 g, Fiber 3.1 g, Protein 3.2 g, Cholesterol 0 mg

LEMON TABOULI WITH TENDER ROMAINE

Lemon Tabouli With Tender Romaine image

This tabouli is excellent with or without the romaine lettuce. To make this a meal, you could add some chopped grilled chicken. From Epicurious.com, September 2003. Paula Wolfert: "A few years ago, when I was in southeastern Turkey working on my book Mediterranean Grains and Greens, I noticed that the women didn't soak their bulgur in water for some summer preparations. When I asked a Turkish friend about this, she let out a laugh. "In Turkey, no man would marry a woman who just used water! For cold bulgur dishes we always soak in tomato juice, onion juice, or fresh pressed and strained sour grape juice to flavor the bulgur first.""

Provided by swissms

Categories Low Protein

Time 2h

Yield 4 cups, 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup fine grain # 1 bulgur
1/4 cup fresh lemon juice
2 cups finely diced tomatoes
1/2 cup thinly sliced scallion
2 pinches ground cinnamon
salt
fresh ground pepper
1/3 cup extra virgin olive oil
2 cups finely chopped flat leaf parsley
2 tablespoons slivered fresh mint leaves (optional)
tender romaine leaf

Steps:

Place the bulgur in a fine sieve, rinse under cold running water, squeeze dry, and soak in the lemon juice for 45 minutes. Use a fork to fluff the bulgur.
In a bowl, combine the tomatoes, scallions, cinnamon, and a few pinches of salt and pepper. Drizzle on the olive oil and toss. Fold in the bulgur, parsley, and mint and mix well. Refrigerate, stirring occasionally.
Taste and correct the flavors with lemon juice, salt, and pepper. Serve with crisp inner leaves of romaine lettuce for scooping up the salad.

LEBANESE TABBOULEH

Lebanese Tabbouleh image

We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings, appetizer

Time 30m

Yield 6 appetizer spread servings, 4 salad servings

Number Of Ingredients 10

Ingredients

1/4 cup fine bulgur wheat
1 small garlic clove, minced (optional)
Juice of 2 large lemons, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
1/4 cup chopped fresh mint
1/2 pound ripe tomatoes, very finely chopped
1 bunch scallions, finely chopped
Salt, preferably kosher salt, to taste
1/4 cup extra virgin olive oil
1 romaine lettuce heart, leaves separated, washed and dried

Steps:

Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 398 milligrams, Sugar 3 grams

Tips:

Use fresh, high-quality ingredients: This will make all the difference in the flavor of your tabbouleh. Look for ripe tomatoes, crisp cucumbers, and fresh parsley and mint.
Rinse the bulgur wheat thoroughly before cooking: This will remove any excess starch and help to prevent the tabbouleh from becoming gummy.
Cook the bulgur wheat according to the package directions: This will ensure that it is cooked properly and has a tender texture.
Allow the bulgur wheat to cool completely before assembling the tabbouleh: This will help to prevent the tabbouleh from becoming soggy.
Chop the vegetables and herbs finely: This will help to distribute the flavors evenly throughout the tabbouleh.
Use a light hand when dressing the tabbouleh: You don't want to overpower the flavors of the vegetables and herbs.
Serve the tabbouleh immediately or chill it for later: Tabbouleh can be served immediately after it is made, or it can be chilled for up to 2 hours before serving.

Conclusion:

Lemon tabbouleh with tender romaine is a refreshing and flavorful salad that is perfect for a summer meal. It is made with bulgur wheat, tomatoes, cucumbers, parsley, mint, and a lemon dressing. This tabbouleh is easy to make and can be served immediately or chilled for later. It is a healthy and delicious salad that is sure to please everyone at your table.