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Italian Bulgur Salad | With Braised Leek & Gorgonzola
(0)
30 min
Under an hour
Gurkerl Küche
Ein herbstlicher italienischer Getreidesalat mit nussigem Bulgur, sanft geschmortem Lauch aus der Pfanne, cremig-würzigem Gorgonzola, knackigen Walnüssen und frischem Rucola. Perfekt abgerundet mit einer feinen Balsamico-Honig-Vinaigrette.
Ingredients
Preparation method
Cook the bulgur in lightly salted water according to package instructions for approx. 10 to 12 minutes until al dente, drain, and let cool slightly in a large salad bowl. If desired, toast the walnut kernels in the oven at 180 °C top/bottom heat for approx. 5 to 7 minutes until golden brown and aromatic.
Thoroughly wash and trim the leeks, then cut into approx. 1 cm thick rings. Heat 1 tbsp of olive oil in a wide frying pan and gently sauté and braise the leeks together with the stripped fresh thyme leaves over medium heat for approx. 8 to 10 minutes until wonderfully tender and lightly caramelised. Season with a little salt and pepper.
For the vinaigrette, whisk together the remaining olive oil (2 tbsp), balsamic vinegar, and liquid honey in a small bowl until smooth, then season to taste with a pinch of salt and freshly ground black pepper. Wash the rocket and spin dry. Crumble the blue cheese (Gorgonzola) into bite-sized pieces.
Chef's tip
Tip: If you prefer a crispier texture, you can also bake the leeks on a baking sheet in the oven at 200 °C with a little olive oil for approx. 15 minutes until the edges are nicely crisp.
Serving suggestion: The salad tastes particularly rich and full-flavoured when served lukewarm, but it is also ideal for meal prep the following day.
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