It’s always nice when people ask for a recipe because, to me, that’s a sign of culinary success. This tabbouleh salad with fresh herbs got multiple requests at the kids’ group potluck lunch just before the Christmas holidays. The lentil, tuna, and roasted red pepper salad was my contribution to a potluck picnic in the summer and a friend has been patiently waiting for this recipe for far too long. Here you go, Andrea, and sorry for the delay. May these recipes be passed on and enjoyed by many more happy eaters!
Tabbouleh Salad with Fresh Herbs (from Bonnie Stern’s HeartSmart cookbook)
This salad can be made with couscous, rice, or quinoa (my favourite). It’s a very forgiving recipe; I often add whatever I feel like — often a handful of crumbled feta cheese, some chopped marinated artichokes, red onion, chickpeas, etc.
3/4 cup bulgur
3/4 cup boiling water
2 tomatoes, seeded and diced
1 small English cucumber, diced
3 green onions, chopped
4 cups chopped fresh parsley
1/2 cup chopped fresh mint (do not substitute dried)
1 clove garlic, minced
1/3 cup lemon juice
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
Place bulgur in an 8-inch square baking dish. Cover with boiling water. Cover dish tightly with foil and let sit for 30 minutes. Fluff with a fork.
In a large bowl, combine bulgur, tomatoes, cucumber, green onions, parsley, and mint.
To prepare dressing, in a small bowl, whisk together garlic, lemon juice, oil, salt, and pepper. Toss with salad. Taste and adjust seasonings if necessary
Makes 6-8 servings.
Lentil, Tuna, and Roasted Red Pepper Salad (from Fine Cooking, June/July 2011)
For the vinaigrette
4 tbsp finely diced shallot
3 tbsp white wine vinegar
1 tbsp Dijon mustard
1/2 tsp finely chopped garlic
6 tbsp extra-virgin olive oil
1/2 cup roughly chopped fresh flat-leaf parsley
For the salad
1/2 cup brown or French green lentils
2 dried bay leaves
2 medium cloves garlic
2 small carrots, peeled and halved
2 small yellow onions, unpeeled and halved
1/2 cup thinly sliced scallion (white parts only)
1 cup homemade or jarred roasted or grilled red peppers, peeled and cut into thick slices
2 tbsp (approx.) fresh lemon juice
4 5-oz. tuna (preferably line-caught and packed in olive oil), drained
4 medium ripe tomatoes
extra-virgin olive oil
Make the vinaigrette: Mix the shallot, mustard, garlic, and a scant 1/2 tsp kosher salt in a small bowl. Let the mixture sit for 10 minutes to soften the shallot and garlic. Whisk in the olive oil and then stir in the parsley.
Make the salad: In a pan of well-salted water, bring the lentils, bay leaf, garlic, carrot, and onion to a boil over medium-high heat. Lower the heat and simmer until the lentils are tender, about 30 minutes. Let the lentils cool completely in their liquid. Drain, discard the onion, carrot, bay leaf, and garlic, and transfer to a medium bowl. Stir the scallions into the lentils and toss with 4-6 tsp. of the vinaigrette. In a small bowl, mix the roasted red peppers with 4 tbsp of the vinaigrette; add salt and lemon juice to taste. In another small bowl, toss the tuna gently with the remaining vinaigrette.
For each serving, divide lentils in four servings with peppers, tuna, and tomatoes on the side. Season with kosher salt and a little bit of olive oil.