This was a totally selfish recipe decision. I knew nobody else in the house would eat it because Nick gags over raw fennel and Dylan just isn't into tabbouleh or any foods that look like salads. My lunch time is a precious time of day. Either Dylan and I eat together before his nap and we chat, read books, get ready to cozy down, or I eat alone in a quiet house while he sleeps. Both are special but rushed in their own way.
This Winter Tabbouleh is a lunch that doesn't require cooking or reheating, just a big spoon and plate. I happen to love raw fennel, endive, and cauliflower and find it challenging to eat raw vegetables in the winter but this is a good solution. Now I just have to finish this massive bowl by the end of the week...
serves 4 to 6
The key to this tabbouleh is chopping all the vegetables very small and uniform size. Everything should be 1/2" or smaller.
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 then drain)
1/2 teaspoon salt
fresh black pepper
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
fresh black pepper
6 tablespoons extra virgin olive oil
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.
Stir together garlic, cinnamon, honey, water, salt, pepper, and lemon juice in a small bowl, then add oil in a stream, whisking well.
Toss tabbouleh with dressing and serve with extra lemon wedges. It can sit in the fridge, dressed, for a few hours or just toss with the dressing when you're ready to eat.