BULGUR SALAD WITH GREENS, BARBERRIES AND YOGURT
I bought some dried barberries at my Iranian market not too long ago and have been adding them to frittatas and salads. They're tart dried fruits, about the size of currants. You can substitute dried cranberries or dried cherries for them.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 15
Steps:
- Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 20 minutes, or until the water is absorbed. Remove from the heat, uncover and place a clean dishtowel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes. Uncover and place on a baking sheet or in a wide bowl to cool.
- Meanwhile, strip the chard leaves from the stems (retain the stems if they're wide and meaty) and wash well in 2 changes of water. Steam above 1 inch of boiling water for about 2 minutes, until wilted; alternatively, blanch for about 1 minute in salted boiling water. Transfer to a bowl of cold water, then drain and squeeze out excess water, taking the chard up by the handful. Chop fine.
- Dice the chard stems. Measure out 1 cup. Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the chard stems. Cook, stirring, for about 3 minutes, just until crisp-tender. Add 1 minced garlic clove, stir for about 30 seconds, until fragrant, and remove from the heat.
- Combine the bulgur, chopped chard, chard stems, chopped tarragon and mint, za'atar, allspice and barberries in a large bowl. Whisk together the lemon juice, salt and pepper to taste, and olive oil. Toss with the bulgur mixture. Transfer to a platter or a wide salad bowl.
- Pound the remaining garlic to a paste with a pinch of salt in a mortar and pestle. Stir into the yogurt. Spoon on top of the salad and serve.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 15 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 589 milligrams, Sugar 5 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
samidu darshana
[email protected]I'm not sure what went wrong, but my salad turned out really dry. Maybe I didn't add enough dressing?
Mkashif Qureshi
[email protected]This is my new favorite salad! It's so flavorful and refreshing.
T. Sivanuyan
[email protected]I'm not sure I would make this salad again. It was a lot of work and the end result wasn't worth it.
Jay louis
[email protected]I would definitely make this salad again. It's a healthy and delicious option for a quick and easy meal.
Julian Davis
[email protected]Overall, I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.
Diana Caudill
[email protected]I found this salad to be a bit bland. I think it could use more seasoning.
Hector Morales
[email protected]This salad is a bit too tangy for my taste.
Okon Goodnewz
[email protected]I'm not a huge fan of bulgur, but this salad changed my mind. The bulgur is cooked perfectly and the dressing is delicious.
Prince Hamdan
[email protected]This is a great recipe for meal prep. I make a big batch on the weekend and then eat it throughout the week for lunch.
Mann Preet
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor and the bright, vibrant colors.
Riya Islam
[email protected]I love the simplicity of this recipe. It's easy to follow and the ingredients are easy to find.
Muhammad Zohaib
[email protected]This bulgur salad is a delightful and refreshing dish, perfect for a summer lunch or dinner. The combination of bulgur, greens, barberries, and yogurt is a wonderful balance of flavors and textures.