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Tuscan Bulgur Salad | With Crispy Salsiccia
(0)
30 min
Quick
Gurkerl Küche
Ein herzhafter toskanischer Herbstsalat als vollwertige Hauptspeise: Nussiger Bulgur trifft auf knusprig gebratene Salsiccia, im Backrohr geschmorte Kirschparadeiser, würzigen Rucola und feinen Pecorino Romano.
Preparation method
Cook or steep the bulgur in lightly salted water according to the package instructions for about 10 to 12 minutes until done, then drain and allow to cool.
Preheat the oven to 200 °C top/bottom heat. Wash the cherry tomatoes, cut them in half, and place them on a baking sheet lined with baking paper. Drizzle with 1 tbsp olive oil, season lightly with salt, and roast in the oven for about 12 to 15 minutes until wonderfully juicy and lightly caramelized.
Remove the casing from the salsiccia and tear the meat into bite-sized pieces. Heat a pan and fry the salsiccia all over until crispy without any added fat. Finely chop the garlic and sauté briefly with the meat in the final minute. Then remove from the pan and drain on paper towels.
Chef's tip
Flavor Tip: The drippings from the salsiccia contain wonderful seasonings. Adding a teaspoon of them to the balsamic dressing enhances the flavor tremendously.
Serving Tip: The salad tastes excellent both lukewarm right after preparation and well-infused at room temperature, making it perfect for meal prep.
Ingredients
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