Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1.00 cup | fine-grain bulgur wheat |
| 1.00 tablespoon | olive oil |
| ½ cup | chopped onions |
| ½ cup | chopped red delicious apple |
| 1 \N | (toss in lemon juice to prevent bro; wning) |
| 4.00 \N | beautiful ripe tomatoes; hollowed out |
| 2.00 tablespoon | finely-chopped tomato pulp; from above |
| ½ cup | chopped parsley |
| ⅓ cup | chopped walnuts |
| ¼ cup | chopped mint |
| 2.00 tablespoon | lemon juice |
| 1.00 teaspoon | lemon zest |
| 1½ teaspoon | cumin |
| 1½ teaspoon | coriander |
| 1 \N | salt; to taste |
| 1 \N | freshly ground black pepper; to taste |
| 1 \N | greens |
Rinse the bulgur wheat in a sieve and place in a bowl, covered with cool water. Let stand for 30 minutes, drain excess liquid. Meanwhile, heat the olive oil in a small saute pan, add the onions and apple and cook for 2 minutes. Hollow out the tomatoes to make room for the salad (reserving 2 tablespoons of the pulp). In a large mixing bowl, combine the bulgur wheat, onions, apples, chopped tomato innards, and all the remaining ingredients (except greens); blend well. Adjust the seasonings. Refrigerate overnight and check seasonings before you fill the tomatoes. Serve on greens. This recipe yields 4 entree salads.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2171 broadcast 07-17-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-05-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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