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
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
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