Bulgur And Pomegranate Salad Recipes

POMEGRANATE-BULGUR SALAD

Steps:

• In a medium bowl, combine bulgur and salt. Top with boiling water and cover bowl with a plate until water is absorbed, 30 minutes.
• Toss with scallions, parsley, mint, raisins, pomegranate seeds, lemon juice, and olive oil, and season to taste with salt and pepper.

SMOKED BULGUR AND POMEGRANATE SALAD

Steps:

• Prepare the bulgur: In a large, dry heavy pan over high heat, use tongs to char the onion, celery, carrot, bay leaves and chile until completely burnt, about 6 to 8 minutes. Add 8 cups of water and the salt, and cook until reduced by half, about 25 minutes.
• Put the bulgur in a large bowl. Strain and pour the hot charred vegetable stock over the bulgur. Stir the bulgur and cover with plastic wrap until all the liquid is absorbed, about 30 minutes. (Drain the bulgur if there is any water left in the bowl.) This will yield about 8 cups bulgur. (You can use extra bulgur for a side dish, toss it into salads, like tabbouleh, or add it to soups.)
• Meanwhile, make the vinaigrette: Mix the vinegar and shallot in a small bowl and set aside for 10 minutes. Sprinkle with the salt and pepper, then slowly drizzle in the olive oil while whisking until the dressing is emulsified.
• Assemble the salad: In a large bowl, mix 6 cups of the bulgur, the pomegranate seeds, walnuts, red onion, mint and basil. Season with salt and pepper to taste. Add the vinaigrette and toss until just incorporated, but don't overmix. Taste and adjust the salt as needed.
• In a small bowl, stir together the crème fraîche, garlic, chile and dill and spread the mixture on the bottom of a serving platter. Pile the salad on top and finish with a drizzle of pomegranate molasses and a pinch more pepper.

BULGUR, POMEGRANATE AND WALNUT SALAD

Steps:

• Preheat the oven to 350°. Toast the walnuts in a pie plate for about 8 minutes, or until golden and fragrant. Let cool slightly, then chop coarsely.
• Heat the sun-dried tomato oil in a large saucepan. Add the tomatoes and cook over moderately high heat for 1 minute.
• Add the bulgur and stir to coat with the oil. Add the chickpeas, Aleppo pepper and boiling water and bring to a simmer. Reduce the heat to low, cover and cook without stirring for 20 minutes.
• Remove from the heat and let stand covered and undisturbed until cooled slightly, about 30 minutes.
• Using 2 forks, fluff the bulgur. Add the grape tomatoes, pomegranate seeds, dill, mint and lemon juice and season with salt and pepper.
• Transfer to a platter. Drizzle the diluted pomegranate molasses over the salad and scatter the walnuts on top. Serve warm.