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Winter Tabbouleh


For Salad

1 1/4 cups bulgur

1 endive, cored and chopped

1 medium/small fennel bulb, stalks removed, cored and chopped

1 1/2 cups tiny cauliflower florets

Big handful parsley, chopped

Small handful mint, chopped

Big handful pecans, chopped

Small handful raisins (if hard, let soak in water and then drain)

1/2 teaspoon salt

Fresh black pepper

For Dressing

1 garlic clove, grated on microplane

1/4 teaspoon cinnamon

2 teaspoons honey

1 tablespoon water

Juice of 1 lemon plus 1 lemon cut into wedges for serving

Pinch salt

Fresh black pepper

6 tablespoons extra virgin olive oil


Honeydew Salad With Poppyseed Dressing

Creamy Potato Salad With Chives and Peas

Quick Soba Noodle Salad


1. Make sure all the vegetables are chopped uniformly, no more than 1/2 inch.

2. Prepare salad: Cover bulgur with warm water by 2 inches in a bowl and soak for 10 minutes. Drain well then transfer to a large bowl and stir in endive, fennel, cauliflower, parsley, mint, pecans, raisins, salt and pepper.

3. Make dressing: Stir together garlic, cinnamon, honey, water, salt, pepper and lemon juice in a small bowl. Then add oil in a stream, whisking well.

3. Finish salad: Toss tabbouleh with dressing and serve with extra lemon wedges. It can sit in the fridge, dressed, for a few hours, or you can just toss with the dressing when you're ready to eat.

Serves 4 to 6

From Sarah Waldman of Two Blue Lemons

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