Basil Tabouleh in Lettuce Cups
07/01/2009
This is a refreshing salad that can be enjoyed with a glass of chilled Pinot Grigio. — P.L.
3/4 cup fine bulgur
3/4 cup minced red onion
1 teaspoon salt
1/2 teaspoon allspice
Pinch cayenne pepper
1 cup finely chopped fresh basil leaves
1 cup minced fresh parsley leaves
1/3 cup fresh mint leaves
1/2 cup finely chopped scallion
1/4 cup lemon juice
1/4 cup olive oil
1 cup finely diced cucumber
1 cup finely diced seeded tomato
Boston lettuce cups
1. In a bowl, wash the bulgur in several changes of cold water — letting the grains settle to the bottom before pouring off most of the water until the water is clear, and drain it through a large fine sieve. Return the bulgur to the bowl, add enough cold water to cover it by 1 inch, and let it soak for 1 hour.
2. Meanwhile, in a large bowl, stir together the onion, salt and allspice, and let the mixture stand for 30 minutes. Drain the bulgur and force through the sieve, pressing hard to extract as much water as possible. Add it to the onion mixture with herbs, scallion, lemon juice, oil, cucumber, tomato, salt and pepper, allspice and cayenne to taste. Toss well, and serve in lettuce cups. Drizzle with olive oil and top with sea salt. Garnish with nasturtium or borage flower.
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