Inspired by the spicy Turkish bulgur salad called kisir, which includes hot red pepper paste, this milder interpretation puts the accent on the herbs. Fine bulgur is plumped in boiling water, then tossed with crunchy raw vegetables and coarsely chopped herbs to make a lemony summer salad or meze. Offer hearts of butter lettuce so diners can wrap up the salad, taco style, and eat it with their fingers. Or serve it with grilled lamb chops or shrimp and thick yogurt.
1 cup fine bulgur (#1 size)
3/4 cup boiling water
3/4 pound cucumbers, peeled and cut into 1/4-inch dice
1 cup thinly sliced green onions, white and pale green parts only
3/4 cup thinly sliced radishes
1 cup coarsely chopped fresh Italian parsley
1/2 cup coarsely chopped fresh mint
1/3 cup coarsely chopped fresh dill
1 green Anaheim chile or other moderately hot green chile, halved and thinly sliced crosswise
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice, or more to taste
1 large clove garlic, minced to a paste
1 1/2 teaspoons kosher or sea salt
Coarsely ground medium-hot red pepper, such as Syrian Aleppo or Turkish Maraş, or freshly ground black pepper
Hearts of butter lettuce, for wrapping (optional)
1. Put the bulgur in a large heatproof bowl and add the boiling water. Cover the bowl with a dish towel and let stand for 10 minutes for the grains to swell. Fluff the grains with a fork.
2. Add cucumbers, green onions, radishes, parsley, mint, dill, and green chile. Toss to mix. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and red pepper to taste. Pour over the salad and toss gently. Taste and adjust the seasoning. The salad should be lemony. Serve immediately, with hearts of butter lettuce for wrapping the salad "taco style."
Originally published in Eating Local: The Cookbook Inspired by America's Farmers. Reprinted with permission.
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