Bulgur Celery And Pomegranate Salad Recipes

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SMOKED BULGUR AND POMEGRANATE SALAD



Smoked Bulgur and Pomegranate Salad image

This colorful and flavorful mountain of bulgur, flecked with pomegranates, walnuts and herbs, is typical of the out-of-the box thinking of the chef Ori Menashe. He learned how to char vegetables in a heavy pan from chefs from Mexico City, who did a pop-up at his Los Angeles restaurant Bestia before it opened and showed him their technique for adding a smoky flavor to rice. (Libyan and Egyptian cooks also have started stews this way for centuries.) Just be careful about the hot pepper as it chars; it might make you cough, so keep the window open for the 6 minutes it takes to do this. This recipe yields 8 cups of cooked bulgur, but you only need 6 cups for the salad. Use those leftover 2 cups in other salads or add them to soups for heft and texture.

Provided by Joan Nathan

Categories     dinner, lunch, grains and rice, salads and dressings, appetizer, side dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 23

1/2 large yellow Spanish onion, peeled and quartered
1 celery stalk, halved crosswise
1 small carrot, peeled and halved crosswise
3 fresh bay leaves (or use 1 dried)
1 Fresno or Serrano chile, halved lengthwise
2 tablespoons kosher salt
1 pound coarse bulgur (about 2 2/3 cups)
1/4 cup red wine vinegar
1 teaspoon minced shallot
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
1 cup pomegranate seeds
1 cup toasted walnuts, roughly chopped
4 tablespoons finely diced red onion
1/2 cup fresh mint leaves, roughly chopped
16 fresh basil leaves, torn into small pieces
Kosher salt and black pepper
1/2 cup crème fraîche
1 garlic clove, finely minced
1 Serrano chile, seeded and finely minced
4 tablespoons fresh dill, finely snipped
1 teaspoon pomegranate molasses

Steps:

  • Prepare the bulgur: In a large, dry heavy pan over high heat, use tongs to char the onion, celery, carrot, bay leaves and chile until completely burnt, about 6 to 8 minutes. Add 8 cups of water and the salt, and cook until reduced by half, about 25 minutes.
  • Put the bulgur in a large bowl. Strain and pour the hot charred vegetable stock over the bulgur. Stir the bulgur and cover with plastic wrap until all the liquid is absorbed, about 30 minutes. (Drain the bulgur if there is any water left in the bowl.) This will yield about 8 cups bulgur. (You can use extra bulgur for a side dish, toss it into salads, like tabbouleh, or add it to soups.)
  • Meanwhile, make the vinaigrette: Mix the vinegar and shallot in a small bowl and set aside for 10 minutes. Sprinkle with the salt and pepper, then slowly drizzle in the olive oil while whisking until the dressing is emulsified.
  • Assemble the salad: In a large bowl, mix 6 cups of the bulgur, the pomegranate seeds, walnuts, red onion, mint and basil. Season with salt and pepper to taste. Add the vinaigrette and toss until just incorporated, but don't overmix. Taste and adjust the salt as needed.
  • In a small bowl, stir together the crème fraîche, garlic, chile and dill and spread the mixture on the bottom of a serving platter. Pile the salad on top and finish with a drizzle of pomegranate molasses and a pinch more pepper.

POMEGRANATE-BULGUR SALAD



Pomegranate-Bulgur Salad image

Golden raisins, parsley leaves, and ruby-red pomegranate seeds add color to this fiber-rich bulgur salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1 cup bulgur
1 teaspoon kosher salt
1 cup boiling water
4 scallions, thinly sliced on the bias
1/2 cup parsley leaves, chopped
1/2 cup mint leaves, chopped
1/3 cup golden raisins
1 cup pomegranate seeds
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

  • In a medium bowl, combine bulgur and salt. Top with boiling water and cover bowl with a plate until water is absorbed, 30 minutes.
  • Toss with scallions, parsley, mint, raisins, pomegranate seeds, lemon juice, and olive oil, and season to taste with salt and pepper.

Nutrition Facts : Calories 291 g, Fiber 11 g, Protein 7 g, Sodium 299 g

BULGUR SALAD WITH POMEGRANATE DRESSING AND TOASTED NUTS



Bulgur Salad With Pomegranate Dressing and Toasted Nuts image

Provided by Julia Moskin

Categories     weekday, salads and dressings

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 14

2 3/4 cups bulgur, preferably coarse-ground
Salt
3/4 cup olive oil
6 tablespoons pomegranate molasses, available at Middle Eastern markets
Juice of 2 lemons, or to taste
6 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground allspice
1/2 teaspoon cayenne, or more to taste
Pepper
2 cups walnuts, coarsely chopped
1/4 cup pine nuts, lightly toasted
1 bunch flat-leaf parsley, finely chopped, about 1 cup

Steps:

  • Put bulgur in a large bowl and cover with cold, lightly salted water. Let soak until tender, from 30 minutes to 2 hours, depending on coarseness of bulgur. Drain in a sieve, firmly pressing out excess water, and transfer to a serving bowl.
  • Whisk olive oil with pomegranate molasses, lemon juice, tomato paste and spices. Add salt and pepper and taste; mixture should be pleasingly tangy. Add more pomegranate molasses and lemon juice as needed.
  • Pour half the dressing over bulgur and mix well. Set aside to absorb for about 10 minutes. Taste for salt, adding more if needed. Add half the remaining dressing, all the nuts and parsley, and mix well. Before serving, taste again and add more dressing as needed.

Nutrition Facts : @context http, Calories 503, UnsaturatedFat 29 grams, Carbohydrate 46 grams, Fat 35 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 284 milligrams, Sugar 11 grams

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