Monday, April 27, 2009


Bulgur salad with kale and salami (recipe in the comments)

Hot tea
Jelly beans
This is a new recipe I saw on the Whole Foods website. I was immediately attracted to it because it's bulgur based. Both M and I love tabbouli, but that's the only recipe we make with bulgur in it. I was excited to have another option. This recipe also seems perfect for us because we're addicted to leafy greens and we love salami. We get the greens in a variety of dishes, but never have salami because of health issues. This is a great way to have a little. The marriage of flavors in this dish is perfect and has that sort of taste alchemy that makes for an excellent and unexpected meal. Our grocery store was out of ale, so we used Swiss chard, which worked great. I think any reasnably mild flavored green would be great.

Prep Notes
Difficulty: Easy
Chopping: Kale, salami, olives, garlic, canteloupe
Time: 35 minutes
Make ahead: This was great as lunch the next day!

J: "This is unexpectedly wonderful!"
M: "Awesome dinner salad"

1 comment:

J said...

Bulgur Salad with Kale, Salami, and Olives – Whole Foods
Serves 4

2 cups low-sodium chicken or vegetable broth
1 ½ cups medium-grind bulgur wheat
1 bunch kale, stems removed and leaves roughly chopped (about 6 cups)
¼ lb thinly sliced salami, roughly chopped
½ cup chopped parsley
¼ cup pitted Nicoise olives, chopped
3 cloves garlic, minced
3 T balsamic vinegar
About ½ t salt (depends on olives, taste before salting)
Pepper to taste

Bring broth to a boil in a large soup pot. Stir in bulgur then cover and simmer 10 minutes (grains should be just barely tender). Uncover, scatter kale over the top in an even (thin) layer, cover and cook until wilted and tender, 6 minutes more. Set aside off of the heat, covered, for 5 minutes then uncover and fluff.

Transfer bulgur and kale to a large bowl, add salami, parsley, olives, garlic, and vinegar. Taste and add salt and pepper to your preference. Toss gently to combine. Serve warm or at room temperature. We like room temperature best, but warm is a bit easier.