Kale and Bulgar Wheat Salad

Here's one for all you Bourgeois Bohemians, and better yet I found it in the Los Angeles Times food section. So although it may be difficult to cruise in your Prius after a morning Bikram Yoga class to the nearest West LA Whole Foods, you may still be able to at least partly satiate your desires for gourmet smugness with this queen of greens recipe.



One of my favourite parts about this dish is its lifetime. Because kale is fairly tough and does not wilt after few hours like many other dressed salads, this one can actually be kept in the fridge for several days. So don't be afraid of making too much!


You'll find bulgar in the health foods section at Tesco. As for kale, you will have to venture to the green grocer on South Street. It will be worth it, however, as kale ticks all the boxes nutrition wise. According to WebMD, a cup of kale has only 36 calories but boasts high levels of fibre, calcium (more per calorie than milk), and numerous other vitamins and minerals. So if your Jesse Steere inspired salami and cheese detox cleanse isn't working, Kale may be worth a go.

2/3 cup fine bulgar wheat
3 tablespoons lemon juice
1 shallot, finely chopped
2 teaspoons ground cumin
1 1/4 teaspoons fine sea salt, more as needed
1/2 cup extra virgin olive oil, more as needed
1 bunch of kale, stems removed, leaves finely chopped, 5 cups
2 large ripe tomatoes, diced, 2 cups
1/2 cup torn mint leaves
1/2 cup diced radish
black pepper as needed


1. Cook the bulgar according to the package instructions, and set aside to cool.

2. To make the dressing, whisk the lemon juice, shallots, cumin, salt, and olive oil together in a small bowl.

3. In a large bowl, toss together the cooled bulgar, kale, tomatoes, mint and radishes. Toss in the dressing and season to taste with salt and black pepper.

Should make about 4 to 6 servings.