Bulgur and Pomegranate Salad from Chef Ori Menashe

Try this gorgeous Bulgur and Pomegranate salad from Chef Ori Menashe’s “from scratch” menu at Bestia, a top Los Angeles restaurant.

https://cooking.nytimes.com/recipes/1019480-smoked-bulgur-and-pomegranate-salad

Smoked Bulgur and Pomegranate SaladINGREDIENTS
FOR THE BULGUR:

·       ½ large yellow onion, peeled and quartered
·       1 celery stalk, halved crosswise
·       1 small carrot, peeled and halved crosswise
·       3 fresh bay leaves (or use 1 dried)
·       1 Fresno or Serrano chile, halved lengthwise
·       2 tablespoons kosher salt
·       1 pound coarse bulgur (about 2 2/3 cups)

FOR THE VINAIGRETTE:
·       ¼ cup red wine vinegar
·       1 teaspoon minced shallot
·       ½ teaspoon kosher salt
·       ¼ teaspoon ground black pepper
·       ½ cup extra-virgin olive oil

 

FOR ASSEMBLY:1 cup pomegranate seeds
·       1 cup toasted walnuts, roughly chopped
·       4 tablespoons finely diced red onion
·       ½ cup fresh mint leaves, roughly chopped
·       16 fresh basil leaves, torn into small pieces
·       Kosher salt and black pepper
·       ½ cup crème fraîche
·       1 garlic clove, finely minced
·       1 Serrano chile, seeded and finely minced
·       4 tablespoons fresh dill, finely snipped
·       1 teaspoon pomegranate molasses

September 17th, 2018|Blog|0 Comments

Leave A Comment