Last Spring, I discovered a way to make bulgur, pilaf-style, so cooked up light and fluffy, a perfect base for light main course salads. Now that it's warming up again, I've gone back to bulgur. Last night, I tossed it with some grilled fennel and onions, and served it over spicy, tender baby arugula from Bette and Dale's. Some grilled bread (brushed with olive oil and rubbed with a clove of my North Fork Garlic), rounded out the meal. Here is my latest bulgur salad recipe.
Bulgur with Fennel and Feta
1/4 cup extra-virgin olive oil
2 fennel bulbs, trimmed and cut into 1/2-inch-thick slices
3 red onions, cut into 1/2-inch-thick slices
1 cup fine bulgur
1 1/2 cups water
2 tablespoons lemon juice
1 1/2 cups Dijon mustard
1/2 cup crumbled feta cheese
1/3 cup kalamata olives, pitted and chopped
2 teaspoons finely chopped fresh thyme leaves
Ground black pepper
1. Preheat a gas grill to high. Brush fennel and onions with 2 tablespoons olive oil and sprinkle with salt. Grill until the vegetables are softened, with dark grill marks.
2. While the grill is heating, combine the bulgur, water, and 1/2 teaspoon salt in a medium saucepan and bring to a boil. Cover, turn the heat to low, and cook for 15 minutes. Transfer to a large bowl, fluff with a fork, and let stand 15 minutes to cool.
3. Whisk together the remaining 2 tablespoons olive oil, lemon juice, and mustard. Chop the grilled vegetables. Add the dressing, vegetables, feta cheese, olives, and thyme. Season with salt and ground black pepper and serve.