Ingredients
For Salad
1 1/4 cups bulgur
1 endive, cored and chopped
1 medium/small fennel bulb, stalks removed, cored and chopped
1 1/2 cups tiny cauliflower florets
Big handful parsley, chopped
Small handful mint, chopped
Big handful pecans, chopped
Small handful raisins (if hard, let soak in water and then drain)
1/2 teaspoon salt
Fresh black pepper
For Dressing
1 garlic clove, grated on microplane
1/4 teaspoon cinnamon
2 teaspoons honey
1 tablespoon water
Juice of 1 lemon plus 1 lemon cut into wedges for serving
Pinch salt
Fresh black pepper
6 tablespoons extra virgin olive oil
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Directions
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Make sure all the vegetables are chopped uniformly, no more than 1/2 inch.
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Prepare salad: Cover bulgur with warm water by 2 inches in a bowl and soak for 10 minutes. Drain well then transfer to a large bowl and stir in endive, fennel, cauliflower, parsley, mint, pecans, raisins, salt and pepper.
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Make dressing: Stir together garlic, cinnamon, honey, water, salt, pepper and lemon juice in a small bowl. Then add oil in a stream, whisking well.
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Finish salad: Toss tabbouleh with dressing and serve with extra lemon wedges. It can sit in the fridge, dressed, for a few hours, or you can just toss with the dressing when you're ready to eat.
Serves 4 to 6
From Sarah Waldman of Two Blue Lemons
