Name: Bulgur Salad with Fennel, Radishes, and Basil
Prep time: 15 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup(s) uncooked bulgur; 2 cup(s) water; 0.5 tsp table salt; 2 tsp lemon zest grated; 3 Tbsp fresh lemon juice; 2 Tbsp extra virgin olive oil; 1 medium clove(s) garlic clove(s) minced; 0.5 tsp black pepper; 6 small fresh radish(es) thinly sliced; 3 medium uncooked scallion(s) thinly sliced; 1 medium uncooked fennel bulb(s) trimmed, halved lengthwise, and thinly sliced; 0.5 cup(s) basil chopped fresh

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Total Time: 50 min
Prep: 15 min
Cook: 10 min
Serves: 4
Difficulty: Easy

Ingredients

uncooked bulgur

1 cup(s)

water

2 cup(s)

table salt

½ tsp

lemon zest

2 tsp, grated

fresh lemon juice

3 Tbsp

extra virgin olive oil

2 Tbsp

garlic clove(s)

1 medium clove(s), minced

black pepper

½ tsp

fresh radish(es)

6 small, thinly sliced

uncooked scallion(s)

3 medium, thinly sliced

uncooked fennel bulb(s)

1 medium, trimmed, halved lengthwise, and thinly sliced

basil

½ cup(s), chopped fresh

Instructions

Combine bulgur, water, and 1/4 teaspoon of salt in medium saucepan. Bring to boil over high heat. Reduce heat and cover. Simmer until bulgur is tender, about 10 minutes. Drain any excess water. Let cool to room temperature.
Whisk together lemon zest and juice, oil, garlic, remaining 1/4 teaspoon salt, and the pepper in large bowl. Add bulger, radishes, scallions, fennel, and basil. Toss gently to combine.
Per serving: 1 cup

Notes

Although available year-round, fresh radishes are one of the first vegetables harvested in early spring and are a harbinger of the season. Look for unusual varieties such as White Icicle (a long white radish) or French Breakfast (a slender elongated red and white radish).

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