Layered Salad of Bulgur, Fennel, Pine Nuts, Dill, and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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It seems that we're always agreeing to bring a big salad to an informal dinner party only to discover, too late, that there's no time to make a last-minute salad. No one would guess that this wonderfully fresh salad started its journey to dinner two days earlier in fact, it requires that extra time to mellow its flavors. It's a very portable salad that can sit for hours at room temperature with no ill effects. Ingredients:
1 cup medium-fine bulgur or cracked wheat |
1 cup fresh lemon juice, plus more to taste |
1/2 cup extra-virgin olive oil |
4 garlic cloves, minced |
salt |
8 scallions (white and green parts), thinly sliced |
1 cup chopped fresh flat-leaf parsley |
1/2 cup chopped fresh dill |
1/3 cup chopped fresh mint |
2 english cucumbers, peeled, seeded, and cut into 1/2-inch dice |
freshly ground black pepper |
1 large fennel bulb |
1/3 cup toasted pine nuts |
Directions:
1. Place the bulgur or cracked wheat in a large salad bowl. In a small bowl, whisk together 1 cup lemon juice, the olive oil, garlic, and 1 teaspoon salt; drizzle this dressing over the bulgur. Layer on the scallions, parsley, dill, mint, and cucumbers. Sprinkle 1 teaspoon salt and 1/4 teaspoon pepper over the top. Cover with plastic wrap and refrigerate for at least 24 hours or up to 48 hours.
2. Bring the salad to room temperature.
3. Meanwhile, cut the fennel bulb in half from top to bottom. Cut the halves into paper-thin slices crosswise. Add the fennel and pine nuts to the salad and toss. Season with salt, pepper, and lemon juice to taste and serve.
4. The Best American Recipes 2002-2003 Houghton Mifflin
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