Bulgar Wheat Salad
In order to achieve an ‘al dente’ texture, boiling water is poured over the grains and allowed to steep. Apply the marinade while the grains are still warm – which allows for more flavor absorption.
Boil water and pour enough water to just cover the bulgur wheat. Cover the bowl and let steep for about 45 minutes.
Blend garlic, ginger, Tabasco sauce, mustard, vinegar, salt, pepper, and oil. Set aside.
Strain the water from the bulgar wheat and add chopped cucumber, shallots, herbs, and marinade. Refrigerate until ready to use.
To serve: Arrange Bresaola on a plate and add a cup of bulgar wheat salad.
Optional: Garnish with feta cheese and roasted red peppers (the ones preserved in olive oil).
- 1 cup of bulgur
- 1 garlic
- 2 Tablespoon ginger, grated
- 1 teaspoon Tabasco
- 1 Tablespoon of Dijon
- 3 Tablespoons of balsamic vinegar
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 cup grape seed oil
- 1 cucumber
- 2 shallots
- Bresaola slices
- feta cheese
- roasted red peppers