The more limited produce offerings of colder months encourage me to get creative with salads. In place of fresh greens, I’ll often use a base of radicchio, chicory, endive, or even thinly shaved root vegetables. I brighten up dressings with citrus zest, parsley, or flavored oils and vinegars, which offer a nice contrast to the earthiness of winter vegetables. Walnut and hazelnut oil are my favorites: they’re pricey but intensely flavorful, so a small amount goes a long way.
by Gena Hamshaw
To make the salad, cook the bulgur per instructions below.
Meanwhile, put the almonds in a small skillet and toast over medium heat, shaking or stirring frequently, until just golden; they’ll keep cooking after you remove them from the heat, so it’s better to stop too soon rather than too late.
Put the bulgur in a large bowl and let cool briefly. Add the almonds, radicchio, chickpeas, raisins, and parsley.
To make the vinaigrette, combine all the ingredients in a small bowl or measuring cup and whisk until evenly combined.
Pour the vinaigrette over the salad and toss well. Taste and adjust the seasonings if desired. Serve warm or at room temperature.
Cooking Bulgur Wheat
Bring 3 cups (710 ml) of water to a boil, then stir in 1 cup (180 g) of bulgur. Lower the heat, cover, and simmer for 7 to 10 minutes, until the bulgur is tender. Drain off any excess water, then fluff the bulgur with a fork. Cover and let sit for 10 minutes before using. 1 cup (180 g) of dry bulgur wheat yields about 3 1/2 cups (590 g) cooked.
Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Ashley McLaughlin