Bulgur Pomegranate Celery Salad
Adapted from Heidi Swanson
Serves 8-10 as a side dish
1 cup red bulgur wheat
2 cups water
1 shallot, chopped
2 cloves garlic, minced
1 pomegranate, reserve seeds and juice
3-4 stalks of celery (I used relatively short stalks)
2T fresh mint, chopped
2-3 T extra virgin olive oil
4oz of pine nuts, toasted
Freshly ground pepper to taste
Freshly ground sea salt
Combine bulgur and water in a medium saucepan. Bring to a boil, cover, and reduce heat. Fluff with a fork after 15-20 mins.
While the bulgur is cooking, cut and separate the pomegranate. Reserve 3-4 tablespoons of juice in a small bowl and set the seeds to the side to further drain. If you need to make juice, crush the seeds to make more. Chop celery, shallot, garlic, and mint. Set vegetables and spices to the side. Cool bulgur.
Toast the pine nuts in two batches in a dry saucepan or frying pan. Use medium heat and stir constantly until the pine nuts turn golden brown on all sides. Set aside to cool. Toss pine nuts with a small amount of sea salt.
Combine bulgur, celery, and shallot in a bowl. Gently toss in the pomegranate seeds. In a small measuring cup, combine reserved pomegranate juice, 2-3T olive oil, garlic, mint, and pepper. Stir to combine. Pour on top of the bulgur salad. Gently fold in the dressing, cover, and refrigerate. If you're making the salad to serve immediately or within the next few hours, fold in the pine nuts gently through the salad with the dressing. If you will wait to serve the salad until the next day, fold in the pine nuts that morning. Refrigerate the salad until ready, or serve at room temperature.