Kale Tabbouleh
Here’s the thing about tabbouleh salad: Most of the ones I’ve had invert my preferred proportion of bulgur to parsley. What you usually get is a bowl of tabbouleh studded with bits of parsley. I like a salad that is mostly parsley, studded with grains of tabbouleh.
I pictured a generous ratio of green to tan, but with kale standing in for parsley. It has a hint of parsley’s pleasing bitterness, but is far milder, which means that this tabbouleh salad didn’t have to be just a side dish, one best eaten in small portions. Instead, I could eat a whole bowl of it — a dream for a raw kale devotee.
⅔ cup fine bulgur
3 tablespoons lemon juice
1 shallot, finely chopped
2 teaspoons ground cumin
1¼ teaspoons fine sea salt, more as needed
½ cup extra-virgin olive oil, more as needed
1 bunch kale, stems removed, leaves finely chopped (5 cups)
2 large ripe tomatoes, diced (about 2 cups)
½ cup torn mint leaves
½ cup diced radish
Black pepper, as needed
Step 1
Cook bulgur according to package instructions. Cool.
Step 2
In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil.
Step 3
In a large bowl, toss together bulgur, kale, tomatoes, mint and radish. Toss in dressing. Season with black pepper and more salt if you like, and drizzle with additional oil if desired.
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