Tabbouleh
A bright Lebanese herb salad of finely chopped parsley and mint with tomatoes, spring onions and a little fine bulgur, dressed with lemon and olive oil.
Method
- 1
Rinse the bulgur in a sieve, then put it in a small bowl with 2 tablespoons of the lemon juice and 2 tablespoons of water.
- 2
Wash the parsley and mint and dry them thoroughly in a salad spinner, then on a tea towel. Wet herbs bruise and make the salad soggy.
- 3
Bunch the parsley tightly and slice it finely with a very sharp knife, going over it as few times as possible.
- 4
Slice the mint leaves finely in the same way.
- 5
Put the bulgur, parsley, mint, tomatoes with their juices and spring onions in a large bowl.
- 6
Whisk the remaining lemon juice with the olive oil, allspice, salt and pepper.
- 7
Pour the dressing over the salad and toss gently.
- 8
Taste: it should be bright and lemony. Serve within an hour, with crisp lettuce leaves for scooping if you like.
Notes
- This is a parsley salad with a little grain, not a grain salad with herbs. Keep the bulgur to a light scattering.
- A blunt knife or a food processor crushes the herbs and turns them dark and wet.
Equipment
Sieve, Salad spinner, Very sharp knife, Large bowl, Small bowl