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Bulgur and Grape Salad with Walnuts and Currants

  • 6servings
  • 220calories

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Source: www.finecooking.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B3, B6, B9, C, P
MineralsSelenium, Natrium, Chromium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup medium-grind bulgur wheat

  2. 1 cup seedless red grapes, cut in halves or quarters, depending on size, or Champagne grapes

  3. 1 cup small-diced celery (about 3 stalks)

  4. 1/3 cup chopped toasted walnuts

  5. 1/4 cup packed coarsely chopped fresh flat-leaf parsley

  6. 3 Tbs. dried currants

  7. 3 Tbs. walnut oil, preferably roasted

  8. 3 Tbs. white balsamic vinegar

  9. 2 Tbs. minced shallot

  10. Kosher salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. In a small saucepan, bring 1 cup water to a boil over high heat. Stir in the bulgur, remove from the heat, cover, and let sit until the water is completely absorbed and the bulgur is tender and cooled to room temperature, about 1 hour. Transfer to a large bowl. Add the grapes, celery, walnuts, parsley, currants, walnut oil, vinegar, shallot, and 1/2 tsp. salt; toss well. Season to taste with more salt and pepper.

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