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Tabbouleh salad

Chef, Lenny Redé
Wine Pairings:  

A sparkling wine like Blanc de Noirs is a great pairing option for this fresh herb-heavy tabbouleh salad

 

Savvy match: Blanc de Noirs or Brut offers robust acidity and crisp, forward flavors of lemon zest and tart apples. This clean, citrusy aspect will pair nicely with the lemon in the tabbouleh and complement the fresh cucumber, tomato, and mint beautifully.

Tabbouleh is a Mediterranean salad comprised mainly of fresh parsley, with tomatoes, mint, bulgur wheat, and a simple dressing of garlic, olive oil, lemon juice, salt, and pepper. Tabbouleh is traditionally served as part of a mezze platter or other small plate appetizers and makes a great light, refreshing lunch. This dish is perfect for warm summer days or early fall; when fresh produce is plentiful, served cold, it’s highly refreshing when proper respect is shown to these simple ingredients. 

Ingredients

  • 1 cup bulgur wheat medium cut
  • 1 cup water
  • ¼ cup lemon juice
  • ½ teaspoon salt
  • 1 cup cucumber, diced
  • 1 cup tomato, seeded and diced
  • 1 bunch parsley, finely chopped
  • 1 tsp garlic, finely minced
  • ¼ teaspoon cumin ground 
  • ¼ teaspoon coriander ground
  • 2 tablespoons mint, chopped
  • ¼ cup olive oil

Steps

1.

Bring the water to a boil.

2.

In a bowl, combine bulgur with the hot water, salt and lemon juice. Cover the bowl with plastic wrap and let it stand in a warm place until liquid is absorbed and cool, about 20 minutes.

3.

Combine the remaining ingredients with finished bulgur and adjust seasoning if necessary.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.