Mark submitted on September 19, 2014
Kale Tabbouleh
Total time: 30 minutes
Yields: 4-6
Author: Melissa Clark
Source: https://cooking.nytimes.com/recipes/12915-kale-tabbouleh
Ingredients
- 0.6666666666666666 cup fine bulgur
- 3 tablespoons lemon juice
- 1 shallot, finely chopped
- 2 teaspoons ground cumin
- 1.25 teaspoons fine sea salt
- 0.5 cup extra-virgin olive oil
- 5 cups kale, stems removed, leaves finely chopped
- 2 cups ripe tomatoes, diced
- 0.5 cup mint leaves
- 0.5 radish, diced
- black pepper
Instructions
Cook bulgur according to package instructions. Cool.
In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil.
In a large bowl, toss together bulgur, kale, tomatoes, mint and radish. Toss in dressing. Season with black pepper and more salt if you like, and drizzle with additional oil if desired.
Cook bulgur according to package instructions. Cool.
In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil.
In a large bowl, toss together bulgur, kale, tomatoes, mint and radish. Toss in dressing. Season with black pepper and more salt if you like, and drizzle with additional oil if desired.
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