Author Notes
In order to achieve an ‘al dente’ texture, boiling water is poured over the grains and allowed to steep. Apply the marinade while the grains are still warm – which allows for more flavor absorption. —Foodie-isms
Ingredients
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1 cup
bulgur
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1
garlic clove
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2 tablespoons
ginger, grated
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1 tablespoon
Dijon
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3 tablespoons
balsamic vinegar
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1 teaspoon
salt
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1/2 teaspoon
pepper
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1 cup
grape seed oil
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1
cucumber
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2
shallots
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coriander
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parsley
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thyme
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12
Bresaola slices
Directions
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Boil water and pour enough water to just cover the bulgur wheat. Cover the bowl and let steep for about 45 minutes.
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Blend garlic, ginger, Tabasco sauce, mustard, vinegar, salt, pepper, and oil. Set aside.
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Strain the water from the bulgar wheat and add chopped cucumber, shallots, herbs, and marinade. Refrigerate until ready to use.
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To serve: Arrange Bresaola on a plate and add a cup of bulgar wheat salad.
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Optional: Garnish with feta cheese and roasted red peppers (the ones preserved in olive oil).
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