Ingredients
- 1/4 cup fine bulgur wheat (#1)
- 2 Large lemons Juice, add to taste
- 3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
- 1/4 cup chopped fresh mint (optional)
- 1/2 pound ripe tomatoes, very finely chopped
- 1 bunch scallions, finely chopped
- Salt, preferably kosher salt, to taste
- 1/4 cup Old Country extra virgin olive oil
- 1romaine lettuce heart, leaves separated, washed and dried
Steps
- Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with lemon juice, parsley, mint, tomatoes, scallions and salt.
- Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.