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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
- 1 cup bulgur
- 1 garlic clove
- 2 tablespoons ginger, grated
- 1 tablespoon Dijon
- 3 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup grape seed oil
- 1 cucumber
- 2 shallots
- 12 Bresaola slices
- Boil water and pour enough water to just cover the bulgur wheat. Cover the bowl and let steep for about 45 minutes.
- Blend garlic, ginger, Tabasco sauce, mustard, vinegar, salt, pepper, and oil. Set aside.
- Strain the water from the bulgar wheat and add chopped cucumber, shallots, herbs, and marinade. Refrigerate until ready to use.
- To serve: Arrange Bresaola on a plate and add a cup of bulgar wheat salad.
- Optional: Garnish with feta cheese and roasted red peppers (the ones preserved in olive oil).
- This recipe was entered in the contest for Your Best Dish in the Raw