Fattoush-ish Salad

In this dinner party-friendly Middle East-inspired dish—think fattoush (Lebanese bread salad) meets tabbouleh. We finely chop the lettuce[ and vegetables to stretch the serving size, then add bulgur for bulk. The lemon-honey combo in the dressing mimics sumac-a berry with a fruity, astringent flavor that's found throughout the Middle East and often used in fattoush.]

Total Time:
1 hr
Prep:
30 min
Inactive:
15 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1/2 cup cracked bulgur wheat
  • 3 tablespoons extra-virgin olive oil
  • Zest and juice of 1/2 lemon
  • 2 tablespoons white wine vinegar
  • 1 teaspoon honey
  • Kosher salt and freshly ground black pepper
  • 1 head romaine, finely shredded
  • 2 plum tomatoes, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1/2 cup loosely packed fresh parsley leaves
  • 4 scallions, sliced
  • Small handful fresh mint leaves
Directions
  • Bring the bulgur and 1 cup water to a simmer in a small saucepan. Reduce the heat to a low simmer, cover and cook until all the water is absorbed and the bulgur is tender and fluffy, 12 to 15 minutes. Let cool completely.

  • Put the oil, lemon zest and juice, vinegar, honey, 1/2 teaspoon salt and a few grinds of pepper in a small jar or container with a lid. Secure the lid, and shake to combine.

  • Put the romaine, tomatoes, bell peppers, parsley, scallions, mint and cooked bulgur in a large bowl. Add the vinaigrette, and toss. Season to taste with salt and pepper

  • Copyright 2015 Television Food Network, G.P. All rights reserved.


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