salads to share: "Boulder" Salad: aka bulgur salad with apricots and pistachios
It's time to make big bowls of delicious things to serve for Mother's Day, graduation parties, showers, cookouts, concerts and all the other warm weather bring a dish to share functions. I made this creative salad from Fine Cooking for just myself and my BFF who stopped by when she was on this continent last week (so fun). It's a bit much for two, but great for 8-12 or more. It's a side dish for anything, but you could toss in some chilled or grilled shrimp or diced or shredded rotisserie chicken and maybe even add a little feta cheese to make it more of a main. So, I had a great big bowl of it in my fridge and realized we wouldn't be home to finish it since we were off to pick up Sara who is now half way through with college at Duke! I called my mother-in-law and asked if they would like some yummy bulgur salad with apricots and pistachios and if so, I could walk it over after cutting our lush May green lawn. Love this time of year. Well, usually this time of year is further in bloom, but we have caught up to the vivid saturation of green. Love. Anyway, I walked it over and she asked me why it was called "Boulder Salad". Ha. If you know me you know I might talk way too fast to actually understand and or be multi-tasking while on the phone which never helps with the clarity. And now we will just rename this Boulder Salad because after visiting Boulder, Colorado last summer while moving Kelly out to California I can honestly say you might be served a salad just like this in Boulder. And maybe someday I'll be the one serving you. Would live in Colorado in a heart beat.
Note that if you're gluten-free, quinoa would work perfectly here. So would other whole grains and even orzo. Just prepare them according to package directions and toss with the other ingredients.
2 C bulgur (I bought the little package from Trader Joe's which is quick cooking)
1/2 C olive oil
1/3 C minced sweet, yellow or red onion or shallots
1 T minced garlic (3-4 cloves)
1/2 C chopped dried apricots (Costco's big bag has way too many, but they are lovely)
1 C coarsely chopped fresh flat-leaf parsley
3/4 C coarsely chopped fresh cilantro
3/4 C coarsely chopped fresh mint
1/2 C chopped roasted, salted pistachios
1/3 C fresh lemon juice (2 large lemons)
freshly ground black pepper
Prepare bulgur or other grain as directed on package with salted water (when done, drain if necessary). Meanwhile, heat 1 T of olive oil in a small skillet and cook the onion until tender, about 3 minutes. Stir in the garlic until fragrant (about 30 seconds-1 minute). In your large serving bowl add the remaining ingredients and toss together tasting for salt and pepper. Refrigerate up to 4 hours for the freshest herbs, but it will keep for a few days covered and refrigerated. Warm to room temperature for serving.
|ingredients (half batch)|
|ready to toss|
|so pretty and delicious|