Recipes Salad:

Bulgur-Pomegranate Salad

Athena Calderone for Food & Wine
Bulgur-Pomegranate Salad


Serves 4

1 1/2 c. coarse bulgur

1 lg. endive halved lengthwise, cored, and coarsely chopped

1 bunch. coarsely chopped fresh flat-leaf parsley

1/2 bunch coarsely chopped fresh mint

3 tblsp. coarsely chopped pistachios

Seeds from 1 lg. pomegranate (reserve any remaining pom juice)

2 teasp finely chopped preserved lemon (optional)

1/2 tsp. fine sea salt

1/4 tsp. black pepper


1 clove garlic, minced

pinch of cinnamon

2 tblsp. honey

6 tblsp. extra virgin olive oil

2-3 tbsp lemon juice

1 T remaining pomegranate juice

1 tblsp. Water (only if too thick)

fine sea salt & black pepper

The Prep

In a medium bowl, combine bulgur and salt. Top with boiling water and cover bowl with a plate until water is absorbed, 30 minutes.

For the dressing, stir together garlic, cinnamon, honey, lemon, pomegranate juice, sea salt, and pepper in a small bowl. Add oil in a slow stream, whisking until emulsified. Add water if too thick. season to taste with salt and pepper and set aside.

Toss bulgar with endive, parsley, mint, pomegranate seeds, pistachios

and season to taste with salt and pepper.

Add the vinaigrette to the salad and give it a gentle toss; taste and add more salt and pepper as desired.

Sprinkle extra chopped herbs, pistachios, & pomegranate seeds and serve.

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