Bulgur Salad With Green Onion Vinaigrette

Scoutie's Note:

This is from Bobby Flay, from the episode of Middle Eastern Grilling. This sounds like a different, refreshing salad. I will probably use any honey I have on hand. Posted for ZWT 2010.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 3/4 cup bulgur, medium-grind
• 1/2 small red onion, finely diced
• 2 plum tomatoes, finely diced
• 1 cup fresh flat-leaf parsley, finely chopped
• 1/2 cup fresh mint leaves, finely chopped
• 4 green onions, sliced
• 1/2 cup green onion, chopped
• 1/4 cup fresh lime juice
• 1 tablespoon buckwheat honey
• 1 serrano chili, chopped
• 1/2 cup canola oil or 1/2 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Directions:

1. Place bulgur in a large bowl, pour 3 cups boiling water over, cover the bowl with plastic wrap and let sit until tender, about 15 to 20 minutes.
2. Drain well, squeezing out as much water as possible, if needed.
3. Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions.
4. Place the lime juice, honey, serrano, and 1/2 cup chopped green onion in a blender and blend until smooth.
5. With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few tablespoons of cold water, and season with salt and pepper, to taste.
6. Transfer the salad to a platter and drizzle with the green onion vinaigrette.

Reviews

[threeovens]

Loved it! The flavor got better as it sat. The ratio of ingredients was just right. I recommend you try to find the buckwheat honey - it is very different than the golden clover honey. If you can't find it, try equal amounts of golden honey and molasses. Made for ZWT 6.