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Winter Salad with Bulger, Radicchio, and Toasted Almonds
Nb persons: 25
Yield:
Preparation time:
Total time:
Source:
| Salad: | |
| 3 cups | Bulger Wheat, (cooked per directions below) |
| 1 3/4 cup | Almonds, sliced or slivered, Toasted |
| 5 ea | Radicchio, heads (about 2 1/2 Lbs), torn into bite size pieces |
| 7 1/2 cup | Chickpeas, cooked, or 5 15-oz cans, drained and rinsed |
| 1 3/4 cup | Raisins |
| Golden | |
| 1 1/4 cup | Parsley, fresh, chopped |
| Vinaigrette: | |
| 3/4 cup | Olive Oil |
| 3/4 cup | Walnut Oil, ( or hazelnut oil or additional olive oil) |
| 6 Tbls | Lemon, zest, finely grated |
| 6 Tbls | Lemon, juice, plus more if needed |
| 6 Tbls | Red Wine Vinegar, (or sherry), more as needed |
| 2 Tbls | Mayple Syrup |
| 5 | Garlic, minced or finely grated |
| 5 | cloves, minced or finely grated |
| 1 Tbls | Salt, (or to taste) |
| 1 tsp | Black Pepper, ( or to taste) |
Bulger Wheat:
Bring water to a boil then stir in the bulger wheat. Lower the heat, cover, and simmer 7-10 minutes, or until the bulger is tender. Drain off any excess water, then fluff with a fork. Cover and let sit for 10 minutesbefore using. ( 1 cup bulger wheat yeilds about 3 1/2 cups cooked.
Salad:
Put bulger in a mixing bowl and let cool briefly. Add the almond, radicchio, chickpeas, raisins, and parsley. Mix to combine.
Vinaigrette:
Combine all the vinaigrette ingredients in a bowl and whisk until well combined
Pour the Viniagrette over the salad and toss well. Taste and adjust the seasonings if desired. Serve warm or at room temperature.
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