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.
Recipe from Fine Cooking Magazine
1 cup medium-grind bulgur wheat
1 cup seedless red grapes, cut in halves or quarters, depending on size, or Champagne grapes
1 cup small-diced celery (about 3 stalks)
1/3 cup chopped toasted walnuts
1/4 cup packed coarsely chopped fresh flat-leaf parsley
3 tablespoons dried currants
3 tablespoons walnut oil, preferably roasted
3 tablespoons white balsamic vinegar
2 tablespoons minced shallot
Kosher salt and freshly ground black pepper
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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