photo by Jim Scherer / styling by Catrine Kelty |
submitted by
Elizabeth Whitney
makes about 7 cups
1½ cups medium-grain bulgur, rinsed and drained
3 tablespoons fresh lemon juice
1½ tablespoons sherry vinegar
½ teaspoon ground cumin
salt and pepper
¼ cup extra-virgin olive oil
1 medium cucumber, peeled, seeded, and cut into ¼-inch
dice (about 1¼ cups)
½ medium red onion, finely chopped (about ¾ cup)
1 large, ripe but firm peach, peeled if desired,
pitted, and chopped (about 1 cup)
4 cups loosely packed arugula (about 2 ounces),
coarsely chopped
¾ cups slivered almonds, lightly toasted
In a
medium bowl, cover bulgur in water by about 2 inches to soften for about 1 hour.
In a mesh strainer, drain and rinse the soaked bulgur under running water, then
press to release as much liquid as possible (you should have about 2¾ cups of
bulgur). In a large bowl, mix bulgur and 2 tablespoons lemon juice and set
aside to allow bulgur to absorb the lemon, about 10 minutes.
Meanwhile
in another medium bowl, vigorously whisk remaining lemon juice, vinegar, cumin,
1 teaspoon salt, pepper to taste, and oil to blend. Add the cucumber, onion,
peach, 1 teaspoon salt, pepper to taste, and about three-quarters of the
dressing to the bulgur, toss to combine, cover, and set aside for the flavors
to blend, about 30 minutes.
Add
the arugula and remaining dressing and toss to combine. Taste and adjust seasoning
with salt and pepper, if necessary; add the almonds, toss to combine, and serve
at once.
When we make this salad, we typically do
not mix the arugula in with the rest of the salad, but serve the salad on a bed
of arugula. That way, leftovers keep better without soggy arugula. If you chose
to make the salad this way, go ahead and add all of the dressing at once.
This salad is delicious and fresh tasting
and keeps reasonably well if you use a not too ripe peach. We eat it all summer
long, paired with grilled fish or chicken.
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