Recipe Station

Here's everything you need for this hearty kale and bulgur salad. This recipe makes between four and six generous servings.

Ingredients to Gather

250 grams (about 8 ounces or 1 1/4 cups) bulgur
1 teaspoon kosher salt, divided
1 bunch lacinato kale, thick stems removed, sliced into thin ribbons
3 tablespoons unsalted butter
2 tablespoons coarsely chopped almonds
1 shallot, thinly sliced
1 teaspoon coriander seeds, gently crushed with a chef's knife
1/4 teaspoon red chile flakes, or more to taste
2 crisp eating apples, cut into 1-inch cubes, divided
Juice of 1 lemon
1 tablespoon apple cider vinegar (or additional 1 tablespoon lemon juice)
1 medium sized or 2 small sweet potatoes, cubed and roasted
2 ounces Gruyère, coarsely grated

Directions to Follow

Pour the bulgur into a medium heat-proof bowl and add 1/2 teaspoon salt. Bring at least 2 cups of water to a boil in a kettle or small pot, then pour it over the bulgur. Let sit for 10 minutes, then drain and fluff. Prepare the kale, then place the ribbons in a large bowl. While the bulgur soaks, make the vinaigrette. In a medium-sized skillet, melt the butter. When it's just starting to color and smell fragrant, add the almonds, shallot, coriander seeds, and red pepper flakes.

Next, cook the mixture for between 3 and 4 minutes, while stirring, until the shallots have relaxed and the butter has turned brown. After this, add half of the diced apples, 1/2 teaspoon salt, lemon juice, and the apple cider vinegar and cook for about 45 seconds, or until the apple has absorbed much of the liquid. There should still be some liquid in the pan. Take this vinaigrette and pour it over the kale ribbons, stirring gently so that the heat of the dressing wilts the kale. Finally, add the drained bulgur, the cubed sweet potato, and the remaining apple, and then mix in the grated cheese, before tasting for the salt and lemon.

And you're done! We love that make-ahead food can be just as fresh and succulent as anything you make and serve immediately. Have you tried this salad? What did you think of it? Share your thoughts in the comment section below!

Article Source: Food52