Radish Tabbouleh

• 1 c medium-grain bulgur wheat
• 1 ¾ c boiling water
• 2 tbsp lemon juice, freshly squeezed
• Kosher salt and freshly ground pepper
• ½ c extra virgin olive oil
• 1 bunch (about 10) radishes, trimmed and thinly sliced
• ⅓ c minced fresh flat-leaf parsley
• 2 green onions, including green parts, thinly sliced
• 1 romaine lettuce heart, separated into individual leaves

Combine bulgur and boiling water in a medium bowl. Stir well and let stand until bulgur is tender, about 45 minutes. Drain well in a wire sieve, pressing hard on bulgur with a large spoon to remove any excess liquid.

Whisk together lemon juice, ½ tsp salt, and ¼ tsp pepper in a medium bowl. Gradually whisk in oil. Add bulgur, radishes, parsley and green onions and mix well. Cover and refrigerate for at least 1 hour before serving.

Season tabbouleh with salt and pepper (grain salads tend to need seasoning again after soaking up dressing). Line a serving platter with romaine leaves and heap the tabbouleh on top. Serve chilled or at room temperature, using the leaves to scoop up and eat the tabbouleh, if desired.

For more delicious recipes, visit your local store to purchase our cookbook, Cooking in Season with The Fresh Market.