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
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
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