| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad, Country liv |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 1 1/2 |
c |
Bulgur |
| 1/4 |
c |
Extra-virgin olive oil |
| 3 |
tb |
Fresh lime juice; OR |
| 3 |
tb |
Fresh lemon juice |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 1 |
c |
Fresh parsley leaves; packed |
| 6 |
lg |
Red radishes |
| 2 |
sm |
Ripe tomatoes |
| 1 |
sm |
Cucumber |
INSTRUCTIONS
In 3-quart saucepan, heat water to boiling over high heat. Remove from
heat; stir in bulgur, oil, lime juice, salt, and pepper. Set aside to
rehydrate bulgur and cool to room temperature, stirring occasionally.
Meanwhile, chop parsley and cut radishes into julienne strips. Slice
tomatoes and cucumber.
Stir parsely and radishes into bulgur mixture; spoon into center of serving
plate. Surround mixture with mounds of tomato and cucumber slices.
NOTES : Radish strips add crispness to this crack-sheat salad, which is
reminiscent of tabbouleh sans the chopped mint and green onions.
Recipe by: Country Living (April 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 22,
1998
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