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1 Tasse | Fine bulgur; soaked in cold water for 20 minutes |
1 | Medium-sized onion -or |
4 | Scallions; or more, finely chopped |
1 1/2 Tasse | Parsley finely chopped |
1/4 Tasse | Fresh chopped mint |
1/4 Tasse | olive oil |
1/4 Tasse | lemon juice |
| salt |
2 | Romaine lettuce hearts; separated into leaves |
2 | Medium-sized tomatoes; cut in wedges |
Drain the bulgur and squeeze out as much moisture as possible with your hands. Combine the bulgur, onion (or scallions), parsley and mint in a bowl. Sprinkle with oil, lemon juice and a little salt, and mix thoroughly. Taste and adjust the seasoning. Cover and chill in the refrigerator.
To serve, mound the salad in the center of a plate. Decorate with the lettuce leaves and tomato wedges. The lettuce leaves may be used to scoop up the salad.
One may also add to the salad: finely chopped tomatoes, cucumber or green pepper.
We made this salad last summer with the parsley and mint from our garden.
Demers@Ere.Umontreal.Ca
(Demers Serge)
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