This was a keeper.

Served with Crab Cakes

and lots of fresh lemon




Marinated Kale & Bulgur Salad with Cucumber



4 servings

1 cup bulgur

2 tablespoons olive oil

1/2 teaspoon crushed coriander seed

1 sprig rosemary leaves stripped (about 1 tablespoon)

1 bunch kale thick stems removed and sliced into 1-inch pieces

2 tablespoons lemon juice and 1/4 teaspoon lemon zest

Kosher salt and freshly ground black pepper

4 ounces goat cheese divided into 4 pieces

1 1/2 cup chopped cucumber (from 1/2 a large seedless cucumber)

In a small bowl, pour boiling water over bulgur to cover by 1 inch. Cover with plastic wrap and let sit 10 minutes until warm and fluffed.

Meanwhile, heat oil in a small skillet over medium. Add coriander and rosemary to toast, 1 minute. Transfer oil to a large bowl with lemon juice, zest, and kale; season with salt and pepper. Use hands to crush kale leaves into dressing until kale is wilted and dressing is absorbed, about 5 minutes.

Stir bulgur and cucumber into kale.

Divide among serving bowls.

Top with goat cheese and a drizzle of olive oil

serve at room temperature….

Bon Appétit!