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Winter Tabbouleh

Ingredients

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

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Directions

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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