Bulgur and Grape Salad with Walnuts and Currants
Recipe from Fine Cooking Magazine

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


Bulgur and Grape Salad with Walnuts and Currants

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Servings: Serves six
Related Categories: Salad, Seasonal, Summer Picnics
 
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Ingredients
  • 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
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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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