| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 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)
|
|
Anmerkungen zum Rezept:
keine |
