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Bulgur Salad with Fennel, Radishes, and Basil

5
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

  1. 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.
  2. 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.
  3. 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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