This warm bulgur salad with chanterelles, lingonberries, and goat cheese exudes autumn. This salad is excellent as an entrée; however, it is also a good accompaniment to game, lamb, or grilled salmon. The lingonberries can be substituted with dried cranberries or pomegranate seeds.
4 portions
Ingredients
- 1 ¼ cups bulgur
- 2 ½ cups water
- 1 vegetable bouillon cube
- 4 ¼ cups fresh chanterelles
- 3 shallots
- Butter for frying
- Sea salt flakes
- Freshly ground pepper
- ¾ cup chopped parsley
- ¼ cup fresh thyme (stems removed)
- ½ cup coarsely chopped walnuts
- ⅔ cup thawed lingonberries
- 7 ounces goat cheese (chèvre)
Directions
- 1. Cook the bulgur according to the directions on the packaging with the bouillon cube. Keep the bulgur warm.
- 2. Clean the chanterelles, and slice the larger mushrooms into smaller pieces. Peel and chop the shallots.
- 3. Fry the mushrooms and shallots in butter until the liquid has been absorbed.
- 4. Mix together the bulgur, chanterelles, parsley, thyme, walnuts, and lingonberries. Crumble the goat cheese on top and add salt and pepper to taste.
This recipe has been adapted from “Hearty and Healthy Salads” by Caroline Hofberg. To buy this book, click here.
