Parsley and bulgur salad
Instructions
Wash and drain herbs well prepared of bunches with leaves and cut by hand with a sharp knife (do not use the mixer for this).
Squeeze the two lemons.
Wash under running water the burghul in such a way as to eliminate any residue and let it soak to soften (about 10 minutes), drain them thoroughly and squeeze out excess water, place it in a bowl with the lemon juice and olive oil.
Let it stand for about 1/2 so they absorb the sauce and tender but not soggy.
Cut the spring onions into rings and mix them with salt and powdered sumac.
Just before serving, add the chopped herbs for burghul, a little at a time.
Add the spring onions and end of season stirring well.
Lemon Sour taste must be sharp and stand out.
Serve the salad on a large serving dish topped with the lightest and crispy leaves taken at the heart of Romaine Lettuce that serve as spoons.
Complete with diced ripe tomatoes, deprived of pulp and seeds.
Ingredients and dosing for 4 persons
- 250 g of small-leafed parsley
- 120 g of burghul (burghul)
- 50 g of fresh mint (optional)
- 3 ripe firm medium tomatoes
- 2 fresh onions
- 2 lemons
- Olive oil extra virgin
- Sumac (middle-eastern spice-optional)
- Some leaves of lettuce salad
- Salt