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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Israeli-born British chef Yotam Ottolenghi is clear about tabbouleh. It should be “all about the parsley.” But in the U.S., the Middle Eastern salad often goes heavy on the bulgur, a wheat that has been cooked, dried and cracked. The result is a salad that is mealy, bland and stubbornly soggy. That’s because the bulgur sponges up all the juices from the tomatoes. Our solution was to barely cook the bulgur—essentially underhydrating it—allowing it to soak up those juices without becoming waterlogged. We added generous helpings of herbs, livening up the parsley with some mint. Wet herbs will dilute the dressing and make the bulgur gummy. Be sure to dry them thoroughly with a spinner and paper towels before mincing. Some type of onion is traditional; we used shallots, preferring their gentler bite, and soaked them in lemon juice to soften their flavor and texture. While the sumac is optional, we loved its fruity complexity and light acidity.
cup boiling water
cup fine-grain bulgur
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