Bulgur Wheat Salad with Honey Crisp Apples

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by Chef Chuck Wiley

azfamily.com

Posted on October 2, 2012 at 5:15 AM

Updated Monday, Oct 1 at 5:18 PM

Toasted Almonds & Sun-dried Cranberries
Yield:  4 servings       

1 cup  Bulgur wheat
1 Tbsp  Olive oil
1 each  Onion, diced
1 tsp  Thyme leaves, chopped
1 recipe Apple Cider Vinaigrette (recipe follows)
½ cup  Sun-dried cranberries
2 each  Apples (we like honey crisp when available), diced
To taste Kosher salt and freshly ground black pepper
¼ lb  Spinach
¼ cup  Slivered almonds, toasted

1. Cook the bulgur wheat with two cups of water in a rice cooker (or in a 2 qt. saucepan if cooking on the stovetop).
2. Heat a sauté pan over medium high heat and add the olive oil and onion. Cook until the onion begins to caramelize then add the thyme; season with salt and pepper and cook a few minutes longer.
3. Transfer the cooked bulgur wheat to a large mixing bowl, add the onions and toss to separate any clumps and work in the onions. Add the cranberries and diced apple and toss with some of the Apple Cider Vinaigrette; season to taste with salt and pepper.
4. Arrange on top of the spinach and drizzle with a little more of the vinaigrette. Sprinkle with the toasted almonds and serve.


Apple Cider Vinaigrette
Yield: approx. 1/3  cup

1 small  Shallot, chopped
1 tsp  Dijon mustard
2 Tbsp  Apple Cider vinegar
3 Tbsp.  Olive oil
to taste Kosher salt and freshly ground black pepper

1. Combine shallot, mustard and vinegar in a mixing bowl, mix well. Whisk in the oil & taste for seasoning.

• Can be sprinkled with cheese if desired. A sharp cheddar works well.
 

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