Traditional parsley bulgur salad

 

3/4 C. bulgur or cracked wheat, fine

2 C. water, cold

2 C. fresh parsley, chopped

1/2 C. green onion, sliced

1/4 C. fresh mint, chopped

1/4 C. olive oil, extra virgin

2 T. lemon juice, fresh

1 1/2 tsp. salt

1/2 tsp. black pepper, freshly ground

2 tomatoes, seeded, diced fine

8 large lettuce leaves, washed, and, if desired, blanched

 

Place bulgur in a bowl and cover with the cold water. Leave to soak for 30-40 minutes. Drain through a fine sieve, pressing with the back of a spoon to extract water. Spread on a cloth and leave to dry further. Put bulgur into a mixing bowl and add onions. Squeeze mixture with hands to make bulgur absorb onion flavor. Add coarsely chopped parsley and mint. Whisk olive oil with lemon juice and stir in salt and pepper. Add to salad and toss well. Gently stir diced tomato into salad. Cover and chill for at least 1 hour before serving. To serve, spoon salad onto leaves and roll like a soft taco. Soft leaf or Boston lettuce works very well with this dish. If using a hearty leaf such as chard, mustard green or kale, be sure to blanch the leaves by briefly dropping them into boiling, then cold water, to soften them.