| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Fine bulgur; soaked in cold water for 20 minutes |
| 1 |
|
Medium-sized onion -or- |
| 4 |
|
Scallions; or more, finely chopped |
| 1 1/2 |
c |
Parsley; finely chopped |
| 1/4 |
c |
Fresh chopped mint |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Lemon juice |
|
|
Salt |
| 2 |
|
Romaine lettuce hearts; separated into leaves |
| 2 |
|
Medium-sized tomatoes; cut in wedges |
INSTRUCTIONS
Drain the bulgur and squeeze out as much moisture as possible with your
hands. Combine the bulgur, onion (or scallions), parsley and mint in a
bowl. Sprinkle with oil, lemon juice and a little salt, and mix thoroughly.
Taste and adjust the seasoning. Cover and chill in the refrigerator.
To serve, mound the salad in the center of a plate. Decorate with the
lettuce leaves and tomato wedges. The lettuce leaves may be used to scoop
up the salad.
One may also add to the salad: finely chopped tomatoes, cucumber or green
pepper.
We made this salad last summer with the parsley and mint from our garden.
DEMERS@ERE.UMONTREAL.CA
(DEMERS SERGE)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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