Italian Caramelised Leek Bulgur Salad | With Toasted Walnuts and Parmesan
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30 min
Quick
Kifli Kukták
Laktató toszkán hangulatú gabonasaláta édeskés, aranybarnára karamellizált póréhagymával, roppanós pirított dióval, friss fűszeres rukkolával és gazdag parmezánforgácsokkal, citromos-kakukkfüves olívaolajjal összeforgatva.
Ingredients
Preparation method
Preparation and cooking the bulgur
Measure the bulgur into a heatproof bowl or pot. Pour double the amount (approx. 500 ml) of lightly salted boiling water over it, cover, and let it stand for 15-20 minutes until the grains absorb the liquid and become tender. Once done, fluff the grains with a fork and let it cool to room temperature.
Caramelising the leeks and toasting the walnuts
In a dry pan over low heat, toast the walnuts for 2-3 minutes until fragrant. Set aside to cool, then roughly chop.
Wash the leeks thoroughly between the layers, then slice them into approx. 1 cm rounds. Finely mince the garlic.
Chef's tip
It is worth caramelising the leeks patiently over medium-low heat: this brings out the natural sweetness of the vegetable beautifully and keeps it pleasantly tender.
The salad can also be made ahead of time; the flavours will meld together even better the next day. If storing for the next day, it is best to add the arugula and walnuts just before serving to keep them fresh and crunchy.
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