Caramelized Leek Tabbouleh
Continuing on with our week of summery salads in anticipation of the publication of our seven-step plan to get off processed food, here's a delicious, easy tabbouleh, a great second salad on the plate with that lentil one from the other day.
When I was in graduate school, I hated tabbouleh. Maybe it was because it was in an English department where they issued Birkenstocks on the first day. Maybe it was because of the prairie skirts. Maybe it was the patchouli.
Whatever the reason, I wanted to wolf down hunks of roasted, sweating meat, if only to be outrageous. Have you ever done that? Just be outrageous for the sheer sake of it? It's so satisfying! (Especially if you were raised in a world where people were constantly outraged by depravity without being outrageous themselves!)
These days, I love tabbouleh salads: light, easy make-aheads. And with caramelized leeks, even inspired.
First, souse 1 1/2 cups fine-grain bulgur with 1 1/2 cups boiling water. Stir it a bit and set aside for 30 minutes, until the water has been absorbed.
I love fine-grain bulgur in this dish--sometimes packaged as "#1 fine bulgur." It's got a bit of a couscous quality about it--less chewy, more granular. But it's got that cracked wheat taste I've come to adore. (Since grad school, that is.)
Meanwhile, heat 1/4 cup olive oil in a large skillet over low heat, then add 2 medium leeks, white and pale green parts only, split in half lengthwise, washed for any sand in the interior chambers, and very thinly sliced. Stir that in the oil over the heat, then let it go for about 10 minutes, until the leeks are soft and irresistibly sweet. If you notice any turning brown or singeing, drop the heat even further.
It seems like a lot of oil, but that will be the dressing for the salad, so don't worry.
Fluff the bulgur with a fork, then stir in the leeks and any oil in the skillet. Also add 1/2 cup minced parsley leaves, 8 halved cherry tomatoes, 2 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon salt, and 1 teaspoon ground black pepper. Stir well--and the salad's ready. You can store it, covered, in the fridge for about 4 days.
Two more things. First, that white balsamic vinegar. It's esoteric, although they carry it at the local grocery store one town over from us. No gourmet place, but a nice, big supermarket. White balsamic is a sweet vinegar made from Trebbiano grapes but without the aging of the more familiar, syrupy, black stuff. If you can't find it, use 2 tablespoons rice vinegar plus 1/4 teaspoon honey.
Second, we were on The View from the Bay, a great California show last week. I thought you'd like to see the clip. As always, hijinks ensue.
grad school, salad, tabbouleh, vegan, vegetarian, white balsamic, whole grain | 1 Reference
Reader Comments (5)
I just watched the clip- funny- you two are great together.
Are you really working on a goat book? My partner and I raise goats ( we sell them too and ship - let me know if you are interested and I will send you our web-site - they are smaller goats, just great) - nigerian goats. Right now we just use the milk for cheese and I make yogurt. I have not gotten used to the idea of eating the meat yet- I wasn't raised on a farm so, I get attached. How do you two deal with that? I know you touched upon that in another post but I am curious if you have further thoughts or anyone else?
I figure they do have a great life here at our farm and we cannot keep all of them and they do get old.... ugghh - I do struggle with it but I am not a vegetarian. Usually we are just so distanced from our food sources... we only buy local meat from our neighbors - usually grass fed.
Can't wait for the book - hopeing amazon might ship it out early.
Best-
Greg
Mark, the video clip is showing up on my end?
Now, there is nothing wrong with Birkenstocks or prairie skirts, thank you very much. :) But tabbouleh is one of those dishes I've always bought and never made, because until today, I've never known how! And somewhat serendipitously, in a mildly manic state, I bought ten leeks at the markets last week. Leeks are usually sooo expensive and hard to find at this time of the year, that when I saw lots of them, I just lost my head. So this is the perfect recipe for our lunch today - must go fossick in the fridge for bulgur wheat. Will the slightly larger stuff still work from just sitting in hot water, or do I actually need to boil that?
Thanks, Celia
Greg: Yes, a goat book. Not out until March, 2011. It's going to be gorgeous. Have you seen HAM: AN OBSESSION WITH THE HINDQUARTER? All about my struggle with taking our own pig to slaughter. I'd love to know about your website. Leave it here for everyone to know about!
Celia: The bigger bulgur will still work with steeping--just a little longer. Taste it to make sure it's tender. And ten leeks at a farmers' market doesn't sound manic. It sounds lovely to me. (Of course, here, leeks are just coming in to season. You should see my yard. I've got so many wild leeks in the woods that we couldn't eat them up even if we wanted to. You're not seeing the video?)
M.
Sorry, Mark, no, can't see video at my end. Wonder why? All the blockers are off, so it should show up.
Wild leeks, how woooonderful!
I'm smiling at Greg's comment about Nigerian goats........because I'm Nigerian and it is interesting to see that our goats can travel. Makes me long to go back home to try my hand at some farming....but not just yet! I love birkenstocks, and taboulleh..........