Name: Layered Bulgur, Fennel, and Mint Salad with Pine Nuts
Yield: Serves 6 to 8
Ingredients: 4 garlic cloves, minced; ½ tsp Aleppo pepper; 1 large fennel bulb with fronds; ½ tsp freshly ground black pepper; ½ cup [120 ml] extra-virgin olive oil; 1 cup [40 g] chopped fresh flat-leaf parsley; 8 scallions, both white and green parts, thinly sliced; ½ tsp sumac; 1 cup [240 ml] fresh lemon juice, plus more as needed; 1 tsp fine sea salt; 1 cup [160 g] coarse bulgur or cracked wheat; ½ cup [5 g] chopped fresh dill; ½ cup [20 g] chopped fresh mint; 4 Persian cucumbers, cut into ½ in [12 mm] dice; ½ cup [60 g] pine nuts

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

If you like tabbouleh, you will love this make-ahead salad, which has even more green herbs and veggies, and lots of interesting textures and flavors in each bite. The salad is made a day (or even two) ahead of time and assembled in layers so the grains absorb the dressing but the herbs and vegetables stay crisp and fresh. Once combined, it can stand out at room temperature for an hour or two.

Ingredients

Vegan

Method

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Ingredients

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