A unique take on the Lebanese bulgur salad, this is a winter version which replaces the traditional with chicory, fennel, walnuts and cauliflower. Chicory, a relative of endive, has curly, bitter-tasting leaves; be sure to choose leaves that are brightly colored and crisp.
Serves 4
3/4 c. medium-coarse bulgur wheat
1 head chicory or endive, washed and finely chopped
1 medium fennel bulb, cleaned, trimmed, and finely chopped
1/2 head cauliflower, trimmed into separate tiny florets less than 1/2-inch in diameter
1 lg. handful fresh flat-leaf Italian parsley, chopped
1/4 c. fresh mint, chopped
1/4 c. walnuts, chopped
1 garlic clove, crushed
1/4 c. olive oil
Juice of 1 lemon
Seeds of fresh pomegranate (optional)
Kosher or sea salt and freshly ground black pepper
Place the bulgur in a medium bowl and cover by about two inches with hot water. Let stand for 10-15 minutes to swell. Drain.
Chop chicory, fennel and cauliflower. Place in a large salad bowl. Using a food processor or by hand, finely chop parsley, mint, and walnuts. Crush garlic. Add to bowl. Mix in olive oil, lemon juice, bulgur and fresh pomegranate seeds, if using. Add a generous pinch of salt and freshly ground pepper. Taste and adjust seasoning if needed. Serve cold or at room temperature.
Kitchen Tip: To easily remove pomegranate seeds, cut in half, place in a large bowl of cool water in the sink and, using your fingers, gently pry away the seeds. The seeds will sink to the bottom and the pithy membrane will float to the top. Drain.
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