Welcome Chef George Harris, a new addition to The Willow Room, and his first recipe! Parsley Salad!

July 11, 2012 at 2:02 pm (Willow Writers) (, , , , , )

Parsley Salad ( Tabouli) Serves 8

½ cup fine bulgur wheat
Hot water
2 cups roughly chopped fresh parsley (1-2 bunches) stems removed
1/3 cup chopped fresh mint leaves
1 medium cucumber peeled, seeded and small dice
1 cup diced red pepper
¼ tsp. salt
½ tsp freshly ground pepper
1 head red leaf lettuce (for plating of salad) Bottom removed, washed and dried

Juice of 2 lemons
1-2 cloves of garlic, smashed and finely minced
2 Tbsp. olive oil
5 plum tomatoes small diced (garnish)

Place bulgur in a large mixing bowl. Add enough hot water to cover. Let sit for approximately 30 minutes. Drain and squeeze dry. Place this back into the mixing bowl and fluff with a fork. Add parsley, mint, cucumber, pepper, salt, and red pepper. Stir to mix well and set aside.

In a small bowl, combine dressing ingredients and stir to mix well. Pour over salad, toss, cover and refrigerate 3-4 hours. Remove from refrigerator, toss with tomatoes. Mix well. Serve on a bed of crisp lettuce.


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