Pecan Bulgur Salad Recipe

Pecan Bulgur Salad Recipe

  • 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 frisée
  • bulgur is available at natural food stores, specialty food shops and some supermarkets.
  1. In a bowl combine bulgur, 1 teaspoon salt, and water. Let bulgur soak, uncovered, until softened, 20 to 25 minutes.
  2. 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. Cool pecans and chop. Seed tomato and chop. Chop cucumber.
  3. In a large bowl whisk together lemon juice, honey, spices, pepper, remaining ‚ teaspoon salt, and oil until emulsified. Drain bulgur in a sieve and press out any excess water. Add bulgur, tomato, cucumber, pecans, and dill to dressing and toss well. Divide greens between 2 plates and top with bulgur.
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