My Jordanian Mama (totally adopted into a family with hospitality as warm as the desert sun) once told me that the sign of a cooks worth was how finely they could chop their parsley. She instructed me while running her well used chefs knife over and over a mound of parsley for Tabbouleh. Even though my recipe differs from hers, the knife skills instruction is the same. Be patient and make it fine. —dancing kitchen
finely chopped curley parsley, mostly tops and few stems
finely chopped romaine lettuce
quartered sweet grape tomatoes
1 1/2 cups
chopped green onion
freshly squeezed lemon juice
good quality olive oil
finely chopped mint leaves
grinds black pepper
head well washed whole romaine leaves
In This Recipe
Place the bulger wheat in 4 cups of warm water for at least 30 minutes, then drain it. I like a bit of chew to my bulger and I bloom them in warm water but give room for absorption of the dressing.
Place the finely chopped curly parsley, finely chopped romaine, finely chopped mint and sweet grape tomatoes in a large bowl. Add the bloomed bulger wheat. Combine.
Whisk the lemon juice, olive oil and salt and pepper together. Generously douse the bulger salad with the golden liquid. I like my Tabbouleh pucker tart with lemon so my lemon addition is often to taste, and this is a great time to determine if another lemon may be necessary.
I leave the chopped onion and feta out of the salad until the last minute before serving. The onion can become a textural challenge when sitting in the dressing and I like the freshness of the feta.
Scoop this up with whole romaine leaves, pita bread or eat it with a spoon. Enjoy!