BULGUR & LEGUME SALAD (from Deborah Madison)

This salad can be made a day ahead. It’s good cold or at room temperature.

½ C. French lentils

1 bay leaf

½ t. salt

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¾ C. medium bulgur

1 C. boiling water

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2 green onions, thinly chopped

2 cloves garlic, minced or pressed

zest of 2 lemons

½ C. good olive oil

1 t. paprika

½ t. salt

1 ½ C. cooked garbanzo beans

2 C. finely chopped parsley

¼ C. chopped fresh mint

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½ C. lemon juice

Salt and freshly ground pepper

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In a small saucepan, cover the lentils with water about an inch from the top; add bay leaf and salt. Cook until tender but firm – about 30 minutes depending on how dry the lentils were.

Cover the bulgur with boiling water. Let stand until tender – about 15 minutes. If necessary, drain off excess water.

Combine the third group of ingredients in a large bowl; add the lentils and bulgur. Stir to coat the parsley and mint with oil (to keep them from turning brown); then add the lemon juice. Season to taste with salt and pepper.  Yield: About 5 Cups.


Wines: dry whites, light reds, fuller-bodied reds
Compliments cheeses, cured meats