Bulgur Salad with Feta and Pine Nuts

By KeyIngredient

Ingredients

• 1/4 cup medium-grind bulgur
• coarse salt and ground pepper
• 1 tablespoon pine nuts
• 2 teaspoons fresh lemon juice
• 2 teaspoons olive oil, preferably extra-virgin
• 1/4 cup crumbled feta cheese (1 ounce)
• 1/2 shallot, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cucumber, peeled, halved, seeded, and finely diced
• 1/2 head Boston lettuce, torn into large pieces

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

In a medium bowl, mix bulgur with 1/8 teaspoon salt and 1/2 cup boiling water. Cover; let sit until bulgur is tender (but still slightly chewy), about 30 minutes.

Meanwhile, in a small dry skillet over very low heat, toast pine nuts, tossing constantly, until golden, 3 to 4 minutes. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper; set aside.

Drain bulgur in a fine-mesh sieve, pressing to remove excess liquid; return to bowl. Add feta, shallot, parsley, cucumber, and 1/2 the dressing; season with salt and pepper. In another bowl, toss lettuce with remaining dressing. Top with bulgur mixture and pine nuts.

Martha Stewart, Everyday Food August 2007