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Recipe: Tabbouli #05
Categories: Salad
Yield: 4 Servings
1 c Fine bulgur; soaked in cold
-- water for 20 minutes
1 Medium-sized onion -or-
4 Scallions; or more, finely
-- chopped
1 1/2 c Parsley; finely chopped
1/4 c Fresh chopped mint
1/4 c Olive oil
1/4 c Lemon juice
Salt
2 Romaine lettuce hearts;
-- separated into leaves
2 Medium-sized tomatoes; cut
-- in wedges
Drain the bulgur and squeeze out as much moisture as possible with your hands. Combine the bulgur, onion (or scallions), parsley and mint in a bowl. Sprinkle with oil, lemon juice and a little salt, and mix thoroughly. Taste and adjust the seasoning. Cover and chill in the refrigerator.
To serve, mound the salad in the center of a plate. Decorate with the lettuce leaves and tomato wedges. The lettuce leaves may be used to scoop up the salad.
One may also add to the salad: finely chopped tomatoes, cucumber or green pepper.
We made this salad last summer with the parsley and mint from our garden.
(DEMERS SERGE)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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