Bulgur Salad with Wilted Chard and Green Olives
Recipe from
Fine Cooking Magazine
A hearty grain salad that's good cool or at room temperature is a perfect addition to a picnic. Be sure to use good-quality olives and rinse them well before you remove the pits, or the salad will be too salty.
Total Time:
30 mins
Ingredients
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1-1/2 cupsmedium bulgursee savings
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Kosher saltsee savings
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1-1/2 poundsgreen Swiss chard (about 1 large or 2 small bunches), stemmedsee savings
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1/4 cupfresh lemon juice (from 1 to 2 lemons)see savings
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2 mediumcloves garlic, minced and mashed to a paste with a pinch of saltsee savings
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1 largeshallot, finely dicedsee savings
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1/2 poundwhole green olives, such as picholines, rinsed well in warm water, pitted, and very coarsely chopped (1 cup)see savings
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1/2 cupcoarsely chopped fresh cilantrosee savings
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1/2 cupcoarsely chopped fresh flat-leaf parsleysee savings
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1/2 cupextra-virgin olive oilsee savings
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Freshly ground black peppersee savings
Directions
1.
Bring a large pot of water to a boil. Put the bulgur and 1 teaspoon salt in a large bowl. Add 2-1/4 cups of the boiling water and cover the bowl. Let sit until the water has been absorbed and the bulgur is tender, about 1 hour
2.
Add 1 tablespoon salt to the remaining boiling water, add the chard, and cook until tender, 2 to 3 minutes. Drain the chard and run under cold water to cool. Thoroughly squeeze the chard to remove the excess liquid and chop to the same size as the chopped herbs. Lightly toss the chard so it doesn't remain in clumps when combined with the bulgur.
3.
Combine the lemon juice, garlic, and shallot and let sit for at least 15 minutes.
4.
Gently fold the lemon juice mixture, chard, olives, cilantro, parsley, and olive oil into the bulgur. Season to taste with salt and pepper.
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