SMOKED BULGUR AND POMEGRANATE SALAD
This colorful and flavorful mountain of bulgur, flecked with pomegranates, walnuts and herbs, is typical of the out-of-the box thinking of the chef Ori Menashe. He learned how to char vegetables in a heavy pan from chefs from Mexico City, who did a pop-up at his Los Angeles restaurant Bestia before it opened and showed him their technique for adding a smoky flavor to rice. (Libyan and Egyptian cooks also have started stews this way for centuries.) Just be careful about the hot pepper as it chars; it might make you cough, so keep the window open for the 6 minutes it takes to do this. This recipe yields 8 cups of cooked bulgur, but you only need 6 cups for the salad. Use those leftover 2 cups in other salads or add them to soups for heft and texture.
Provided by Joan Nathan
Categories dinner, lunch, grains and rice, salads and dressings, appetizer, side dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Prepare the bulgur: In a large, dry heavy pan over high heat, use tongs to char the onion, celery, carrot, bay leaves and chile until completely burnt, about 6 to 8 minutes. Add 8 cups of water and the salt, and cook until reduced by half, about 25 minutes.
- Put the bulgur in a large bowl. Strain and pour the hot charred vegetable stock over the bulgur. Stir the bulgur and cover with plastic wrap until all the liquid is absorbed, about 30 minutes. (Drain the bulgur if there is any water left in the bowl.) This will yield about 8 cups bulgur. (You can use extra bulgur for a side dish, toss it into salads, like tabbouleh, or add it to soups.)
- Meanwhile, make the vinaigrette: Mix the vinegar and shallot in a small bowl and set aside for 10 minutes. Sprinkle with the salt and pepper, then slowly drizzle in the olive oil while whisking until the dressing is emulsified.
- Assemble the salad: In a large bowl, mix 6 cups of the bulgur, the pomegranate seeds, walnuts, red onion, mint and basil. Season with salt and pepper to taste. Add the vinaigrette and toss until just incorporated, but don't overmix. Taste and adjust the salt as needed.
- In a small bowl, stir together the crème fraîche, garlic, chile and dill and spread the mixture on the bottom of a serving platter. Pile the salad on top and finish with a drizzle of pomegranate molasses and a pinch more pepper.
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Godstime Jebbin
[email protected]I would definitely recommend this salad to anyone who is looking for a new and exciting way to enjoy bulgur.
Stacey Beaulieu
[email protected]This salad is easy to make and it's perfect for a quick and healthy lunch or dinner.
Tohin Khan
[email protected]I'm always looking for new and exciting salad recipes, and this one definitely fits the bill. The smoked bulgur and pomegranate seeds are a unique and delicious combination.
Joy Claudine Abalo
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also a good source of fiber and protein.
Ava Eime
[email protected]I love the combination of flavors in this salad. The smokiness of the bulgur, the sweetness of the pomegranate seeds, and the freshness of the herbs all come together perfectly.
Terry Hatler
[email protected]This salad is delicious! I made it for a picnic and it was a big hit. I'll definitely be making it again.
sk gamerz
[email protected]I followed the recipe exactly and my salad turned out bland. I think I'll add some more herbs and spices next time.
Bruno Mendes
[email protected]This salad is a bit too smoky for my taste. I think I'll try using less smoked paprika next time.
Nirmal Bagale
[email protected]I'm not a big fan of bulgur, but this salad changed my mind. The smokiness of the bulgur really pairs well with the sweetness of the pomegranate seeds.
Yeasin Khalifa
[email protected]This salad is a great way to use up leftover bulgur. I also like to add some chopped nuts or seeds for extra crunch.
Razvi editer
[email protected]I love this salad! It's so easy to make and it's always a hit at potlucks. I usually double the recipe because it goes so fast.
yun lin
[email protected]This salad is a delightful blend of flavors and textures. The smoky bulgur adds a depth of flavor, while the pomegranate seeds provide a burst of sweetness and crunch. The herbs and spices add a nice touch of freshness and complexity. Overall, this i