Bulgur and Grape Salad with Walnuts and Currants

This wholesome whole-grain side dish is great with roast chicken or lamb. Enjoy it as is or with a crumble of goat cheese.



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Servings: 6
Related Categories: Salad, Seasonal, Summer, Summer Picnics
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Ingredients
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    1   cup 
    medium-grind bulgur wheat
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    1   cup 
    seedless red grapes, cut in halves or quarters, depending on size, or Champagne grapes
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    1   cup 
    small-diced celery (about 3 stalks)
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    1/3  cup 
    chopped toasted walnuts
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    1/4  cup 
    packed coarsely chopped fresh flat-leaf parsley
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    3   tablespoons 
    dried currants
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    3   tablespoons 
    walnut oil, preferably roasted
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    3   tablespoons 
    white balsamic vinegar
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    2   tablespoons 
    minced shallot
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    Kosher salt and freshly ground black pepper

Directions
1.
In a small saucepan, bring 1 cup water to a boil over high heat. Stir in the bulgur, remove from the heat, cover, and let sit until the water is completely absorbed and the bulgur is tender and cooled to room temperature, about 1 hour. Transfer to a large bowl. Add the grapes, celery, walnuts, parsley, currants, walnut oil, vinegar, shallot, and 1/2 teaspoon salt; toss well. Season to taste with more salt and pepper.
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