Bulgur Salad
A cold starchy alternative to French fries.
Serves four as a side dish
PRESERVED LEMONS
Prepare at least one day ahead.
1 lemon
3 tsp. salt
3 tsp. sugar
1 ½ c. water
Slice lemon as thinly as possible and place in a non-reactive bowl. Dissolve salt and sugar in hot water. Pour mixture over lemons. Let cool to room temperature. Cover and refrigerate overnight.
Salad
1 ¼ c. vegetable stock
2 tsp. extra virgin olive oil
salt and fresh black pepper to taste
1 c. bulgur wheat
2 large globe artichokes, cleaned, or substitute high-quality
cooked artichokes in olive oil
2 tsp. olive oil
1 tsp. chopped parsley
1 tsp. chopped chives
¼ c. extra virgin olive oil
lemon juice to taste
2/3 c. Marcona almonds
Bring vegetable stock and olive oil to a simmer and season with salt and pepper. Pour over dried bulgur wheat and cover. Let stand until bulgur is soft. Fluff with a fork and set aside.
Slice artichokes and sauté over medium heat in olive oil for 2 minutes. Transfer cooked artichoke pieces to bulgur wheat. Remove preserved lemons from brine and pat dry. Cut away outer rind and mince. Discard flesh. Add lemon mince to bulgur salad. Season bulgur salad with parsley, chives, olive oil, salt, and pepper. Fold in almonds and serve immediately.
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