Adapted from How to Eat Weekends by Lynne Rosetto Kasper
Makes 6 servings
GRAIN
1½ cups medium or coarsely ground bulgur wheat
DRESSING
1 large garlic clove, minced
Generous ¼ teaspoon ground cinnamon
3 tablespoons pomegranate molasses*
2 to 3 tablespoons water or dry white wine
¾ teaspoon salt
Freshly ground black pepper
1/3 cup expeller-pressed canola or safflower oil
SALAD
2 Belgian endives or ½ medium head of radicchio, trimmed, cored, and coarsely chopped
1 medium fennel bulb, cored, quartered, and coarsely chopped, fronds reserved
½ cup chopped fresh flat-leaf parsley
2 tightly packed tablespoons fresh mint, coarsely chopped
2 to 3 scallions (white parts only), thinly sliced
¼ cup shelled, salted pistachios, coarsely chopped
Seeds from 1 large pomegranate, white membrane removed
Salt and freshly ground black pepper
DIRECTIONS
1. Soak the bulgur: Place the bulgur in a bowl and add boiling water to cover by 2 inches.
Soak for 10 to 20 minutes, depending on the grind of the grain. Taste for tenderness, but
be sure it’s not mushy. Drain well, squeezing out as much extra moisture as possible by
wrapping the grain in a clean towel and wringing it out. If time allows, spread out the
bulgur on a fresh towel to help it dry a bit. Transfer the bulgur to a large bowl.
2. Make the dressing: In a medium bowl, combine the garlic, cinnamon, pomegranate
molasses, water, salt, and pepper to taste. Stir well. Add the oil in a slow stream while
whisking until emulsified.
3. Make the salad: Toss into the bulgur the endive, fennel, parsley, mint, scallions, and
pistachios. Gently fold in the pomegranate seeds and the dressing. Taste for seasoning and
add up to another ¼ teaspoon salt and pepper to taste. Garnish with the fennel fronds, and
serve.
Per Serving: Calories 220; Fat 8 g; Sat Fat 0.5 g; Protein 6 g; Carbs 36 g; Fiber 8 g; Cholesterol 0 mg; Sodium 260 mg.
*Pomegranate molasses substitute: simmer 1 cup pomegranate juice and 1 tablespoon fresh lemon juice until reduced to 3 tablespoons.
Makes 6 servings
GRAIN
1½ cups medium or coarsely ground bulgur wheat
DRESSING
1 large garlic clove, minced
Generous ¼ teaspoon ground cinnamon
3 tablespoons pomegranate molasses*
2 to 3 tablespoons water or dry white wine
¾ teaspoon salt
Freshly ground black pepper
1/3 cup expeller-pressed canola or safflower oil
SALAD
2 Belgian endives or ½ medium head of radicchio, trimmed, cored, and coarsely chopped
1 medium fennel bulb, cored, quartered, and coarsely chopped, fronds reserved
½ cup chopped fresh flat-leaf parsley
2 tightly packed tablespoons fresh mint, coarsely chopped
2 to 3 scallions (white parts only), thinly sliced
¼ cup shelled, salted pistachios, coarsely chopped
Seeds from 1 large pomegranate, white membrane removed
Salt and freshly ground black pepper
DIRECTIONS
1. Soak the bulgur: Place the bulgur in a bowl and add boiling water to cover by 2 inches.
Soak for 10 to 20 minutes, depending on the grind of the grain. Taste for tenderness, but
be sure it’s not mushy. Drain well, squeezing out as much extra moisture as possible by
wrapping the grain in a clean towel and wringing it out. If time allows, spread out the
bulgur on a fresh towel to help it dry a bit. Transfer the bulgur to a large bowl.
2. Make the dressing: In a medium bowl, combine the garlic, cinnamon, pomegranate
molasses, water, salt, and pepper to taste. Stir well. Add the oil in a slow stream while
whisking until emulsified.
3. Make the salad: Toss into the bulgur the endive, fennel, parsley, mint, scallions, and
pistachios. Gently fold in the pomegranate seeds and the dressing. Taste for seasoning and
add up to another ¼ teaspoon salt and pepper to taste. Garnish with the fennel fronds, and
serve.
Per Serving: Calories 220; Fat 8 g; Sat Fat 0.5 g; Protein 6 g; Carbs 36 g; Fiber 8 g; Cholesterol 0 mg; Sodium 260 mg.
*Pomegranate molasses substitute: simmer 1 cup pomegranate juice and 1 tablespoon fresh lemon juice until reduced to 3 tablespoons.
