Go With the Grain (Salad)
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I’m not the only one whose eating goes in cycles, right? I’ll suddenly glom on to something new and delicious, then without any real planning it’s in regular rotation until my next obsession hits. For a while, it was Cauliflower Shawarma, drenched with as much tahini and pickled red onions as I could muster. I even started grinding my own shawarma seasoning.
And there was my slaw phase, loosely inspired by Milk Street’s recipe for Thai-Style Coleslaw with Mint and Cilantro. I’d pretty much steal the dressing of coconut milk, lime juice and fish sauce and toss it with any mix of cabbage and other vegetables I had handy. And it’s one of those recipes that only gets better a day later.
Lately, my go-to dinner has been ever-evolving takes on tabbouleh. I usually cook some bulgur while chopping cucumbers and cherry tomatoes, tossing all of that with finely chopped parsley and mint, plus sliced scallions and any vegetables I have. Dress it with olive oil, lemon juice, salt and pepper, and I’m pretty happy. Sometimes we top it with feta cheese.
If that’s too freewheeling for you, Milk Street has you covered with a ton of tabbouleh options—all of them perfect for weeknight dinners as the weather warms. Our basic Tomatoey Tabbouleh is a great place to start. The tomatoes get a pop of tangy flavor from sumac, which really plays so well with the bulgur and herbs.
Our Lebanese-Style Tabbouleh is another classic take on this grain salad, this one adding allspice to the seasoning blend. I love how this recipe seasons the water used to hydrate the bulgur, ensuring tons of flavor in every bite.
And by the way, bulgur is just the start. I often swap in pretty much any grain, including groats, barley, quinoa, even (and I know it’s a pasta, not a grain, but still...) pearl couscous.
After eating an amazing shaved fennel and orange salad at Coal Office restaurant in London a few years ago, I also went through a fennel salad phase. It’s one of the reasons I love our Fresh Fennel and Brussels Sprouts Tabbouleh. The crunchy sliced almonds or chopped pistachios scattered on top really are wonderful.
Strictly speaking, our Bulgur Pilaf with Chickpeas and Herbs isn’t tabbouleh, but it’s awfully close. And quite delicious. Our recipe is prepared in the Instant Pot, but you could just as easily do it on the stovetop. The chickpeas really help turn this otherwise light salad into the perfect meal.
Likewise, our Pistachio-Orange Bulgur Salad with Mint is incredibly light, bright and satisfying. It gets a double dose of citrus— grated orange and sliced orange segments add tons of fresh, sweet flavor, while quick-pickled red onions offer lots of tang. I can get it on the table in under 30 minutes.
Most of these salads call for a generous amount of chopped fresh herbs, including mint. So if you’re already grabbing some mint at the grocery store, get a little extra and make the perfect cocktail to go with your salad — a Mojito.
- 3 sprigs fresh mint
- 1 ounce lime juice
- ½ ounce agave or simple syrup
- 3 ounces white rum
- Ice, cubes and crushed
In a cocktail shaker, combine 2 sprigs mint, the juice and syrup, then muddle. Add the rum, then shake with 2 ice cubes. Fill a highball two-thirds with crushed ice. Smack the remaining mint sprig, then add it to the glass. Strain the cocktail into the glass.
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