Kale Tabbouleh Salad
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 and one of our favorites.
MAKES: 4 to 6 Servings
PREP/COOK TIME: 30 minutes
⅔ cup fine bulgur
3 tablespoons lemon juice
1 shallot, finely chopped
2 teaspoons ground cumin
1 ¼ 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
Tip - For a more tender and testy Kale, after chopping, sprinkle with 1/4 tsp. of salt (or rub olive oil on you palms) and gentle massage the kale for about one minute.
Cook bulgur according to package instructions. Cool.
In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil.
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.
Adapted from one of Melissa Clark's recipes