(adapted from Casa Moro: The Second Cookbook [1] by Sam and Sam Clark

A unique take on the Lebanese bulgur salad, this is a winter version which replaces the traditional tomato with chicory, fennel, walnuts and pomegranate seeds. Chicory, a relative of endive, has curly, bitter-tasting leaves - be sure to choose leaves that are brightly colored and crisp.

Serves 4

For Salad:
¾ c. medium-coarse bulgur wheat
1 head chicory or endive, washed and finely chopped
½ lg. fennel bulb, cleaned, trimmed, and finely chopped
¼ head cauliflower, trimmed into separate tiny florets less than ½-inch in diameter
4 Tbls. fresh flat-leaf Italian parsley [2], roughly chopped
2 Tbls. fresh mint, roughly chopped
2 Tbls. chopped walnuts, tasted and roughly chopped
seeds of 1 large, fresh pomegranate (see tip [3]),

For Pomegranate Dressing:
1 garlic clove, crushed
¼ tsp. ground cinnamon
2 Tbls. pomegranate syrup (see below) from the seeds of 1 or 2 large, fresh pomegranates
1 Tbls. water
4 Tbls. extra-virgin olive oil
½ tsp. sugar (optional)
Kosher or sea salt and freshly-ground black pepper

To prepare the pomegranate syrup for the dressing, use our tip for removing the seeds from the pomegranates. Discard any of the light-colored membrane or pith because it can mar the flavor and color of the syrup. Push the seeds through a potato ricer [4] and strain the juice.

Transfer the juice to a small, non-reactive saucepan and reduce over medium heat until the juices become syrupy and coat the back of a wooden spoon. Remove from heat and set aside.

Place the bulgur in a medium bowl and cover, be two inches, with warm water for 10-15 minutes to swell. Drain.

In a large salad bowl, mix the garlic with the cinnamon and pomegranate syrup, then add the water and whisk in the olive oil. Check the seasoning and add a little sugar, if needed.

Mix the bulgur, chicory or endive, fennel, cauliflower, herbs, nuts and pomegranate seeds together. Toss the salad with the dressing just before you are ready to serve.