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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Bolatito Adewumi
[email protected]This salad is a 10/10. It's everything I could ever want in a salad and more.
Youtube Star
[email protected]I highly recommend this salad. It's a delicious and healthy recipe that everyone will love.
Jason Moore
[email protected]I love that this salad can be served warm or cold. It's a great option for any occasion.
nelly Gonz√°lez
[email protected]This salad is so easy to make. It's perfect for a busy weeknight meal.
Rashid Ghouri
[email protected]I love that this salad is vegan. It's a great option for people who are looking for a healthy and plant-based meal.
Dino Boy
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Oishi Moni
[email protected]The fresh herbs and lemon dressing really brighten up the salad and make it taste so light and refreshing.
dave evade
[email protected]The pomegranate seeds add a beautiful pop of color and sweetness to the salad.
Arfatkhan Ctg
[email protected]I love the smoky flavor of the bulgur. It adds a really nice depth of flavor to the salad.
Brooklyn Heiney
[email protected]This salad is so refreshing and flavorful. It's the perfect summer salad.
nomnom tacos
[email protected]I'm always looking for new and exciting salad recipes, and this one definitely fits the bill. The smoky bulgur and pomegranate seeds are a match made in heaven.
Hafiz Azri
[email protected]This salad is a great way to use up leftover bulgur. I always have some leftover bulgur in my pantry, so this salad is a lifesaver.
Daniel Solis
[email protected]I love that this salad is healthy and delicious. It's packed with nutrients, but it doesn't taste like diet food. I feel good about eating this salad.
Zahra Kss
[email protected]This salad is so versatile. I've served it as a side dish, main course, and even as a dip. It's always a crowd-pleaser.
Isaac Happy
[email protected]I'm not usually a fan of bulgur, but this salad changed my mind. The smoky flavor of the bulgur really won me over. I'll definitely be using bulgur more often in my cooking.
Arvin Amiri
[email protected]I made this salad for a potluck and it was a huge hit. Everyone loved the unique flavor combination. I even had people asking me for the recipe.
Ahmed Ezzat
[email protected]I followed the recipe exactly and the salad turned out amazing. The bulgur was perfectly cooked and the dressing was spot-on. I will definitely be making this salad again and again.
Mike Fischer
[email protected]The combination of bulgur, pomegranate, and herbs is simply divine. I've never had anything quite like it before. This salad is a must-try for anyone who loves Mediterranean cuisine.
Crystal Miles
[email protected]I love how easy this salad is to make. It's perfect for a quick and healthy lunch or dinner. I also appreciate that it's vegan, so I can enjoy it without worrying about any dietary restrictions.
Afzal Gill
[email protected]This salad is a delightful burst of flavors and textures. The smoky bulgur adds a nutty depth, while the pomegranate seeds provide a sweet and tangy contrast. The fresh herbs and lemon dressing bring everything together perfectly. I highly recommend