Ethnic, Luncheon, Middle Eastern, Salad Dressings, Salads, Tailgate
1 cup uncooked bulgur
1 1/2 cups hot water
1 cup chopped English cucumber
3/4 cup chopped Roma tomatoes seeded
3/4 cup flat leaf parsley chopped
1/4 cup minced shallots
3 tablespoons kalamata olives coarsely chopped
1 (14-oz) can garbanzo beans rinsed & drained
DRESSING:
3 tablespoons EVOO
3 tablespoons freshly squeezed lemon juice
3 tablespoons water
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
dash sugar
2 quarters Quick Preserved Limes finely chopped
QUICK PRESERVED LIMES:
2 cups water
1/4 cup kosher salt
4 limes quartered
10 black peppercorns
1 stick cinnamon
1 bay leaf
Combine Bulgur & hot water in medium bowl; let stand 1 hour. Drain. Combine bulgur, cucumber, tomato, parsley, shallots, olives & garbanzos in a large bowl.
Combine dressing ingredients in a blender & process until smooth. . Pour dressing over bulgur mixture & toss well to coat.
QUICK PRESERVED LIMES (or Lemons)
This recipe works equally well with lemons. Use 3 quartered lemons. Use the limes or lemons in grain salads, pasta dishes or legume-based tagines.
Combine all ingredients in a sauceban; bring to a boil. Reduce heat & simmer 1 hour. Cool to room temperataure, cover & refrigerate. Discard peppercorns, cinnamon & bal leaf before using.
Yield: 16 servings. Use 1 drained lime quarter per serving.