Salade de Bulgur Printanière au Fromage de Chèvre et Herbes fraîches

INGREDIENTS – Serves 4
1 Cup of Bulgur – I use Medium Cut, which is also good for soups and stews. Simply cook it in 2 cups of liquid for 12-15 minutes, until tender. Drain the excess liquid. Let it cool before making the salad.

For the Salad
French Mustard Vinaigrette :
1 Small Shallot finely minced
1 Small Garlic clove finely minced
4 Tablespoons Olive Oil
1 Tablespoon Red Wine Vinegar
1 Teaspoon French Mustard
Place everything in a jar with a lid and shake vigorously. The vinaigrette will stay in the refrigerator for several days. We top it off with a little olive oil and vinegar (always 1/3 vinegar for oil) and reuse it again and again.

For the Salad :
2 Scallions finely minced
4 Radish finely minced
1/2 Cup finely chopped cucumber
1/2 Red pepper finely chopped
1 Small carrot grated in julienne
1/4 Cup of Black olives finely chopped
1/4 Cup Dried cranberries
1/4 Cup Fresh Goat cheese
Handfull Chives finely chopped
Handfull Coriander finely chopped
Handfull Parsley finely chopped
Fresh tomatoes finely sliced – for garnish or finely chopped in the salad.
Salt & Pepper to taste
Espelette pepper to taste

Mix everything in a large bowl and let it rest for an hour. The bulgur will absorb the vinaigrette and all the flavours.
I usually prepare the bulgur early in the morning, so it has time to cool properly and leave it at room temperature for a wonderful lunch dish.

TIP DU JOUR
Extremely versatile, bulgur can also become an “added” ingredient to any salad, giving it crunch and a different texture to the dish.
We often create a Greek Salad and combine all the ingredients of a normal Greek Salad with large pieces of Feta Cheese
Can also be eaten as an accompaniment to grilled fish / meat.