I eat a lot of green things.
I add spinach to my morning smoothies. I pile on romaine for the base of salads. I am in love with avocados. A tart green apple with some PB is the perfect snack. Baked zucchini makes an easy side. Broccoli, kale, edamame, asparagus, green peppers – you name it, I eat it (with the exception of pickles and dill. I can’t go there).
Since eating the Salad Sampler from Central Cafe and Organics, I’ve been dreaming about it daily. It might just be the salad that changed my life. There was also that salad in Auckland, New Zealand that had bananas on it. That one also changed my life!
Not only have I been talking and dreaming about this salad for the past week, I also have been back to have another and have even made tabbouleh twice in the past week to get my fix.
Hey, it could be a lot worse. I’d rather say I’m addicted to tabbouleh than a lot of other things.
The first go around I used Mollie Katzen’s recipe from the Moosewood Cookbook. There were a couple things I wasn’t digging on the first go around – mainly my dragon breath from the garlic, too much olive oil, and not enough lemon juice.
The second go around, I didn’t even look at a recipe, I just threw things together. You can’t really go wrong here, so be generous on your measurements. The more the merrier!
Serving Size: 6
1 cup bulgur
1.5 cups boiling water
1.5 tsp salt
.25 cup fresh lemon juice
1 tsp garlic, minced
.5 cup scallions, chopped
1 cup fresh parsley, chopped finely
1 – 2 tbsp extra virgin olive oil
2 medium tomatoes, diced
1 cucumber, peeled, seeded, and diced
fresh black pepper, to taste
Pour the boiling water over the bulgur and let sit for 20-30 minutes (most cookbooks recommend soaking the bulgur for 3 hours prior, but who has time for that?)
Add salt, lemon juice, garlic, scallions, parsley, olive oil, tomatoes, cucumber, and black pepper. Mix thoroughly. Correct seasoning if necessary.
Refrigerate for 2-3 hours before serving (or don’t if you are impatient and hungry like me!).