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

NY Times Recipe 

Smoked Bulgur and Pomegranate Salad

 

INGREDIENTS 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