Yield: 4 servings
|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|
|1 \N||salt; to taste|
|1 \N||freshly ground black pepper; to taste|
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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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