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.
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