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Gulf-Style Parsley Salad
Credit:
Bobbi Lin
Recipe Summary
Yield: Serves 6 to 8
Ingredients
Ingredient Checklist
1 small red onion, very thinly sliced
1/2 cup fine-grain bulgur
2 large tomatoes, diced
Zest of 1 lemon, plus juice of 1/2 lemon
1 bunch radishes, greens attached (about 8)
4 cups finely chopped fresh flat-leaf parsley (from 2 bunches)
1 cup finely chopped fresh mint
1/8 teaspoon ground cinnamon
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1/8 teaspoon ground turmeric
1/4 cup extra-virgin olive oil
Kosher salt
Gallery
Gulf-Style Parsley Salad
Credit:
Bobbi Lin
Recipe Summary
Yield: Serves 6 to 8
Gallery
Gulf-Style Parsley Salad
Credit:
Bobbi Lin
Gulf-Style Parsley Salad
Credit:
Bobbi Lin
Gulf-Style Parsley Salad
Recipe Summary
Yield: Serves 6 to 8
Recipe Summary
Yield: Serves 6 to 8
Yield: Serves 6 to 8
Serves 6 to 8
Ingredients
Ingredients
- 1 small red onion, very thinly sliced
- 1/2 cup fine-grain bulgur
- 2 large tomatoes, diced
- Zest of 1 lemon, plus juice of 1/2 lemon
- 1 bunch radishes, greens attached (about 8)
- 4 cups finely chopped fresh flat-leaf parsley (from 2 bunches)
- 1 cup finely chopped fresh mint
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground turmeric
- 1/4 cup extra-virgin olive oil
- Kosher salt
Directions
Place onion in a small bowl and cover with ice-cold water. Let soak 10 minutes. Drain and pat dry; set aside.
Place bulgur in a fine-mesh sieve and rinse until water runs clear. Transfer to a large bowl. Add tomatoes and lemon zest and juice; stir to combine.
Remove greens from radishes. Thinly slice radishes using a mandoline and finely chop greens. Add radishes and greens to bulgur mixture along with parsley, mint, spices, oil, and reserved onion. Season well with salt and stir to combine.
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All Reviews for Gulf-Style Parsley Salad
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Reviews:
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All Reviews for Gulf-Style Parsley Salad
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Reviews:
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Most Helpful
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Newest
Reviews:
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Least Positive
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