Watercress & Citrus Tabbouleh
To prepare vinaigrette: Combine shallot, vinegar, orange zest, orange juice and grapefruit juice in a small bowl. Let stand 30 minutes. Whisking constantly, slowly drizzle in 3 tablespoons oil until the mixture thickens. Season with salt and pepper.Advertisement
To prepare salad: Combine bulgur and oil in a large bowl. Pour in boiling water, cover and let stand until tender, 15 to 20 minutes. Drain in a strainer, pressing on the bulgur with the back of a large spoon to extract as much liquid as possible. Return to the bowl, fluff with a fork and let cool to room temperature.
Add watercress, oranges, grapefruit, cucumber, mint and scallions to the bulgur. Drizzle with the vinaigrette and stir gently to combine. Cover and chill for 30 minutes, then serve immediately.
To “suprême” citrus fruits (most often oranges or grapefruit) is to separate them into segments free of pith, membranes and seeds. To do this, cut a thin slice off the top and bottom of the fruit. Place on a flat surface. Slice off the peel from top to bottom, curving slightly as you cut to follow the curve of the fruit. Holding the fruit over a bowl, use a small sharp knife to cut between the membrane and each segment, letting the segments drop into the bowl. Do not add the juice from segmenting to the tabbouleh--it will make the salad too wet.
Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.
1 starch, 1 fruit, 1/2 vegetable, 1 1/2 fat