Bitter Greens and Walnut Bulgur Salad

Instructions

1. 1

   Rinse the bulgur wheat under cold water in a fine-mesh sieve. Transfer to a medium saucepan, add the hot water, and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

   ~17 min
2. 2

   While bulgur is cooking, prepare the greens. Wash and roughly chop the radicchio and Belgian endive. Wash and finely chop the fresh parsley. Roughly chop the toasted walnuts.

   ~5 min
3. 3

   In a small bowl, whisk together the pomegranate molasses, olive oil, lemon juice, minced garlic, salt, and black pepper until well combined. This is your dressing.

   ~3 min
4. 4

   In a large bowl, combine the cooked bulgur, chopped radicchio, endive, parsley, and toasted walnuts. Pour the dressing over the salad and toss gently to coat everything evenly.

   ~2 min
5. 5

   Toast walnuts in a dry frying pan over medium heat for 3-5 minutes until fragrant.

   ~5 min