Bulgur Salad With Apricots, Radicchio, Herbs, and Walnuts Recipe
This bulgur wheat salad is colorful and light, incorporating fresh herbs, walnuts, apricots, radicchio, and a lemony dressing. Like with any bulgur salad, this is infinitely adaptable by adding your favorite ingredients and using a variety of dressings. Bulgur Wheat is chewy and nutty-tasting, it’s high in fiber, protein, and nutrients.This recipe has been adapted from Serious Eats.
Course Salad
Ingredients
1cup#3 coarse bulgur wheat
1/2teaspoonsalt, plus more to taste
1/2small head radicchio, cored and thinly sliced (about 1 cup)
1/2cupchopped dried apricots
1/2cupchopped fresh parsley leaves
1/2cupchopped fresh mint leaves
3scallions, white and green parts, finely sliced
1/2cupchopped walnuts, toasted if desired
1/4cupfreshly squeezed lemon juice, from 2 lemons
1/4cupolive oilextra virgin
2 1/2teaspoonsagave nectar or honey
freshly ground black pepper, to taste
Instructions
Place bulgur in a medium bowl with salt, then pour 1-1/4 cups boiling water over top. Cover the bowl tightly with plastic wrap and let sit until all of the water is absorbed, 25 to 30 minutes
Combine the cooked bulgur with all of the remaining ingredients and toss well. Season to taste with salt and pepper. Serve cold or at room temperature.