Fennel, Orange and Red Onion Salad with Bulgar
Author: 
Recipe type: Salad
Cuisine: Middle Eastern
 
A refreshing salad that is perfect for fall and winter meals.
Ingredients
  • 3 bulbs fennel
  • 1 orange
  • ½ red onion, peeled and thinly sliced
  • 1 cup cooked bulgar wheat (about ½ cup raw)
  • 2 TB sherry vinegar
  • 2 TB orange juice
  • 1 TB honey
  • 3 TB extra-virgin olive oil
  • Salt and pepper to taste
Instructions
  1. Bring a small pot of water to boil. Remove from heat. Soak the bulgar in the water for five minutes. Drain.
  2. To prepare the fennel, cut off the stalks and the bottom, reserving some of the green fronds for garnish. Remove the tough outer layer. Cut the bulb in half lengthwise and remove the woody core.
  3. Zest the orange and then remove the peel. Slice the orange horizontally and break the slices into wedges with your fingers.
  4. Combine the fennel, red onion, orange, bulgar and orange zest in a large serving bowl. (Can be made ahead up to this point.)
  5. In a smaller bowl, whisk together the orange juice, honey and sherry vinegar. While whisking, pour the olive oil into the bowl in a steady stream until emulsified.
  6. Pour the dressing over the vegetables and bulgar in the bowl. Toss to combine. Season well with salt and pepper.
  7. Serve immediately.
Recipe by West of the Loop at https://www.westoftheloop.com/2014/11/14/fennel-orange-red-onion-salad-bulgar/