Pecan Bulgur Salad

Name: Pecan Bulgur Salad
Ingredients: 1/3 cup medium or coarse bulgur*; 1 1/2 teaspoons salt; 2 cups boiling-hot water; 1/2 cup pecans; 1 small tomato; 1/4 English cucumber; 2 tablespoons fresh lemon juice; 1 teaspoon honey; 1/2 teaspoon cinnamon; 1/2 teaspoon ground cumin; 1/2 teaspoon cayenne, or to taste; 1/4 teaspoon freshly ground black pepper; 3 tablespoons olive oil; 2 tablespoons chopped fresh dill fronds; 1 cup loosely packed salad greens such as frisee; *bulgur is available at natural food stores, specialty food shops and some supermarkets.

16 ingredients

10 steps

Ingredients

1/3 cup medium or coarse bulgur*
1 1/2 teaspoons salt
2 cups boiling-hot water
1/2 cup pecans
1 small tomato
1/4 English cucumber
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or to taste
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 tablespoons chopped fresh dill fronds
1 cup loosely packed salad greens such as frisee
*bulgur is available at natural food stores, specialty food shops and some supermarkets.

Directions

1

In a bowl combine bulgur, 1 teaspoon salt, and water.
2

Let bulgur soak, uncovered, until softened, 20 to 25 minutes.
3

While bulgur is soaking, in a dry small heavy skillet toast pecans over moderately low heat, shaking skillet frequently, until a shade darker, 4 to 5 minutes.
4

Cool pecans and chop.
5

Seed tomato and chop.
6

Chop cucumber.
7

In a large bowl whisk together lemon juice, honey, spices, pepper, remaining teaspoon salt, and oil until emulsified.
8

Drain bulgur in a sieve and press out any excess water.
9

Add bulgur, tomato, cucumber, pecans, and dill to dressing and toss well.
10

Divide greens between 2 plates and top with bulgur.