"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tabbouleh salad Recipe

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This recipe for Tabbouleh salad, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Scognamillo
Added: Monday, October 26, 2009


1 tablespoon lemon juice
1 tablespoon minced shallot
salt, pepper
2 tablespoons extra-virgin olive oil

Combine all but oil. Slowly whisk in the oil. Set aside.

Mixed greens:
4 cups mixed greens
1 cup parsley leaves
1 cup fresh mint leaves
1 cup fresh dill leaves, stems removed
1 cup sliced chives
1 cup basil leaves

Combine everything and toss with 2 tablespoons of the dressing to taste.

1 cup bulgur wheat
1 cup vegetable stock
1/2 cup seeded minced cucumber
3/4 cup chopped Italian parsley
1/2 cup thinly sliced fresh mint leaves
1/2 cup lemon juice
1/4 cup plus 2 Tbsp. extra-virgin olive oil
salt, pepper
1/2 cup minced red onion
1/2 cup minced carrots
1 cup small cherry tomatoes,cut in half

1. Place the bulgur in a large bowl. Mix in the stock. Cover and let stand until the bulgur is tender and the water is absorbed, 1 hour. Let cool 30 minutes.

2. Mix in the cucumber, parsley, mint, lemon juice,1/4 cup of oil, salt and pepper to taste.

3. Heat a skillet over medium heat and cook the onion in the remaining 2 teaspoons of oil for 1 minute. Add the carrots and cook 2 minutes. Add the tomatoes and cook 1 minute more. Add the vegetables to the bulgur and toss together. Spoon into the center of 4 plates and surround with the mixed greens.




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