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Romaine, Bulgur & Strawberry Salad
YIELD: 6 servings
Tara Fitzpatrick
May 1, 2011
2 Min Read
Edited by Tara Fitzpatrick
Romaine:
3 heads romaine hearts
3 oz. prepared lime vinaigrette kosher salt, to taste black pepper, to taste
Bulgur Salad:
1 cup bulgur wheat
1¾ cups water
½ cup strawberries, quartered
½ cup fresh blueberries
3 clementine oranges, supremes and juice of
¾ cup sliced almonds, toasted (hold ¼ cup for garnish)
¾ cup crumbled feta cheese
¾ cup chives, chopped (hold ¼ cup for garnish)
1 Tbsp. coriander seed, toasted, cracked prepared poppy seed dressing, as needed kosher salt, to taste black pepper, to taste
For the romaine: Cut the stem off each head of romaine heart. Cut each head in half widthwise. Separate leaves and rinse in ice water.
Remove leaves from water and let stand to dry. Leaves may need additional drying with towel. Leaves should not be wet at all.
Refrigerate until ready to serve.
For the bulgur salad: In large stainless steel bowl, add the bulgur. Boil the water and pour over the bulgur. Make sure all bulgur is covered and let steep at room temperature until all of the water is absorbed.
Refrigerate until bulgur is cold.
Add the remaining ingredients up to the dressing. Toss gently to fully mix but not bruise fruit.
Add enough poppy seed dressing to lightly dress the salad. Quantity may vary depending on taste and moisture of the bulgur.
Adjust seasoning with salt and pepper. Cover and refrigerate.
After one hour, check the salad. More dressing may need to be added if dry.
To serve: In a large stainless steel bowl, toss the romaine with the lime vinaigrette. The lettuce should be lightly coated, just enough to add a bit of flavor. Place romaine leaves in center of plate.
Top with 1⁄6 of the salad. Garnish each plate with toasted almonds and chives. Serve immediately.
Recipe: David Schneider, executive chef, Virginia Wesleyan College, Sodexo Photo: Chilean Fresh Fruit Association
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