Green Pea & Bulgur Salad with Spring Herbs & Goat Cheese
This vibrant salad celebrates springtime flavors. Tender bulgur wheat provides a hearty base to this salad, while blanched green peas, tender artichoke hearts, and crisp radishes add bursts of fresh spring flavor. The creamy goat cheese crumbles and fresh mint and tarragon contribute pops of flavor that complement the spring vegetables. We like to top this salad with crispy fried leeks for a flavorful crunch. The salad is great on its own as a light lunch or served alongside fish or grilled meat kabobs.
Print
Pin
Servings: 4
Cost: $8
Ingredients
Salad
- 1 cup bulgur wheat
- 2 cups water
- 1 teaspoon fine sea salt
- 1 cup fresh or frozen green peas
- 1 cup artichoke hearts - frozen, grilled or canned drained and quartered
- 1/2 cup crumbled goat cheese
- 1/4 cup fresh mint leaves chopped
- 2 tablespoons fresh tarragon leaves chopped
- 4-5 radishes thinly sliced
- 1/4 cup fried leeks for garnish
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon shallot minced
- salt and pepper to taste
Instructions
- In a medium saucepan, bring 2 cups of water to a boil with a teaspoon of salt. Add the bulgur wheat, reduce heat to low, cover, and simmer for about 9-10 minutes, and then add the frozen peas to blanch for one more minute. The bulgur should be tender and water absorbed. Remove from heat and let it cool.
- At the bottom of your large mixing bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
- In the same large mixing bowl, combine the cooked bulgur wheat with blanched green peas, quartered artichoke hearts, crumbled goat cheese, chopped mint leaves, chopped tarragon leaves, and sliced radishes.
- Toss gently to coat everything evenly.
- Taste and adjust seasoning if needed. You can add more salt, pepper, or lemon juice according to your preference.
- Let the salad sit either room temp or in the refrigerator for at least 30 minutes to let the flavors meld together before serving.
- To fry the leeks, thinly slice them and heat oil in a skillet over medium heat. Add the leeks to the hot oil and fry until golden brown and crispy, about 3-4 minutes. Remove the fried leeks from the oil and place them on a paper towel-lined plate to drain excess oil.
- Just before serving, sprinkle fried leeks over the top of the salad for a crispy garnish.
Notes
- Fried leeks can be prepared ahead and stored in an airtight container at room temperature until ready to use.
- Serving suggestion: This salad can be served as a refreshing side dish or a light lunch.
- Storage: Store any leftover Minty Pea and Bulgur Delight with Herbed Goat Cheese in an airtight container in the refrigerator. Properly stored, the salad will stay fresh 2-3 days. However, for the best taste and texture, it is recommended to consume the salad within 1-2 days.
- Herbs: Parsley or dill are good additions or herb substitutions.