Salade de Bulgur Printanière au Fromage de Chèvre et Herbes fraîches

As easy as Couscous, you can use any crunchy vegetable you have at your disposal. Combine them with fresh herbs and you have a spectacular lunch dish.
Packed with fiber and nutrients, Bulgur is a grain consisting of groats of wheat. It requires a little cooking, but is so versatile and a healthy substitute to protein meat.

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.

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