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
Continue After Advertisement
Ingredients
-
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
-
coriander
-
parsley
-
thyme
-
12
Bresaola slices
Directions
-
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).
See what other Food52ers are saying.