1 medium onion or 4 scallions, finely chopped
1 1/2 cups finely chopped fresh parsley
2 tomatoes, one cut in small cubes, one in wedges
1/4 cup finely chopped fresh mint
1/4 cup olive oil
1/4 cup fresh lemon juice
Salt to taste
Romaine lettuce separated into leaves
1 green pepper
Drain bulgur and
squeeze out as much moisture as possible with your hands or a clean dishtowel. Combine with scallions, parsley, cubed tomato,
and mint. Combine oil, lemon juice, and
a little salt. Mix gently into wheat and
vegetable mixture. Taste and adjust
seasoning. It should be lemony. Cover
and chill. To serve, mound on lettuce
leaves. Decorate with tomato wedges and
green pepper rings or strips. The
lettuce leaves were traditionally used to scoop up the salad. Sometimes I add drained garbanzo beans to the
salad.
We tried for years to grow mint, but never had any luck until we moved to Lake Talquin. Then we ate quite a bit of this refreshing salad which only tastes good with fresh mint. My friend Barbara Senf was correct when she said some people love this salad, some people just say Yuck.
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