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!