PARSLEY SALAD WITH BULGUR
4 SERVINGS
A popular salad that can be served with anything. At my cooking school, we are proud to have made the world’s largest Tabbouli at 7,841.8 pounds (3,557 kg), which got into the Guinness Book of Records.
Ingredients
3 TOMATOES
2 YELLOW ONIONS
4 CUPS (125 G) CHOPPED PARSLEY LEAVES
⅖ CUP (12 G) CHOPPED FRESH MINT
¾ cup (105 g) BULGUR 1½TEASPOONS SALT
¾TEASPOON BLACK PEPPER
⅖ CUP (95 ML) LEMON JUICE
⅖ CUP (95 ML) OLIVE OIL
how to prepare
1. Wash the tomatoes, slice them thinly, and cut them into small pieces.
2. Finely chop the onion. Mix it in a bowl together with the tomatoes, chopped parsley, and mint.
3. Rinse bulgur twice, press out all the water, and add the vegetables, salt, pepper, lemon juice, and oil. Mix thoroughly.
4. Serve cold. Decorate with lettuce leaves and lemon wedges.
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