Post by luv2core on Jan 1, 2005 21:35:33 GMT -5
Lemon Tabouli with Tender Romaine
Servings:6
1/2 cup fine grain #1 bulgar
1/4 cup fresh lemon juice
2 cups finely diced tomatoes
1/2 cup thinly sliced scallions
2 pinches of ground cinnamon
salt and freshly ground pepper
2 cups finely chopped flat-leaf parsley
2 tablespoons slivered fresh mint leaves
Tender romaine leaves
Insturcitons:
1. Place the bulgar in a fine sieve, rinse under cold running water, squeeze dry, and soak in the lemon juice for 45 minutes. Use a fork to fluff the bulgar.
2. In a bowl, combine the tomatoes, scallions, cinnamon, and a few pinches of salt and pepper. Fold in the bulgar, parsley, mint and mix well. Refrigerate, stirring occasionally.
3. Taste and correct the flavors with lemon juice, salt and pepper. Serve with crisp inner leaves of romaine lettuce for scooping up the salad.
Servings:6
1/2 cup fine grain #1 bulgar
1/4 cup fresh lemon juice
2 cups finely diced tomatoes
1/2 cup thinly sliced scallions
2 pinches of ground cinnamon
salt and freshly ground pepper
2 cups finely chopped flat-leaf parsley
2 tablespoons slivered fresh mint leaves
Tender romaine leaves
Insturcitons:
1. Place the bulgar in a fine sieve, rinse under cold running water, squeeze dry, and soak in the lemon juice for 45 minutes. Use a fork to fluff the bulgar.
2. In a bowl, combine the tomatoes, scallions, cinnamon, and a few pinches of salt and pepper. Fold in the bulgar, parsley, mint and mix well. Refrigerate, stirring occasionally.
3. Taste and correct the flavors with lemon juice, salt and pepper. Serve with crisp inner leaves of romaine lettuce for scooping up the salad.
