About the Dish

1 cup Bulgur Wheat
1 tablespoon Sherry Vinegar
1 each Fennel
1 small Shallot
2 ounces Arugula
2 sprigs Basil
1 sprig Mint
1 ounce Sliced Almonds
2 ounces Dried Apricots
1 teaspoon Spice Blend
Per Serving
Calories 460
Total Fat 17 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Cholesterol 0 mg
Sodium 340 mg
Total Carbohydrates 69 g
Dietary Fiber 18 g
Sugar 11 g
Protein 14 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.

Sorachi Ace

The Hop Crisis of 2008. Yes, there was a worldwide hop crisis. In the 1990s, the cost to grow hops was more than a farmer could make selling hops. Lots of hop acreage was converted to more profitable crops. Fast forward to the craft beer craze in the mid ­2000s and you have the perfect storm for a hop shortage. Out of those dark days, previously available but overlooked hops such as the Sorachi Ace were discovered. Originally developed by Sapporo brewery this hop is not only a bittering agent, but also lends lemon and pepper flavors. We recommend a beer that highlights the peppery aspect of Sorachi Ace as a wonderful complement to a peppery arugula dish.

Suggestion: Brooklyn Sorachi Ace, Brooklyn New York

Rose of Carignan – California, US

LIOCO started as a joint project between Matt Licklider and Kevin O’Connor – two friends with plenty of experience in buying and selling wine, that decided they wanted to actually make it. More than 10 years later they have led a revolution in California towards wine that speaks of place more than treatments and technology. Their 2016 Indica Rose, nicknamed strawberry diesel, was the first thought in my head when I saw the apricots, sherry vinegar, and fennel accompanying this salad. They describe the nose as “pickled watermelon, sweet tarts, and wild herbs” and the palate as “fresh rhubarb, wild strawberry, and candied orange peel”. They’re right; my recommendation? Run, don’t walk to get this in your fridge as soon as possible.

Pairing – Lioco, Indica, Rose of Carignan – Mendocino County, California, US

METHOD

1
In a small saucepan over high heat, bring 1 1/2 cups water to a boil. Carefully stir in bulgur and 1/4 teaspoon kosher salt. Remove from heat, cover and let sit 20 minutes undisturbed.
2
While bulgur soaks, prepare your mise en place: Halve fennel bulb lengthwise and cut out tough core. Slice fennel crosswise as thinly as possible. Peel, halve and thinly slice shallot. Pick and chop basil leaves. Pick and chop mint leaves. Dice dried apricots.
3
Make the dressing: To the jar of sherry vinegar, add 1 tablespoon plus 1 teaspoon olive oil, bulgur spice blend and a pinch of kosher salt. Shake well to combine.
4
Once the bulgur has rested for 20 minutes uncover and fluff with a fork. Transfer to a large mixing bowl, and allow to cool for 5 minutes.
5
To the bowl with the cooled bulgur add shallot, fennel, arugula, basil, mint, almonds and apricots.
6
Pour dressing over the salad, and toss well to combine. Taste and adjust seasoning as desired with kosher salt.
7
Divide salad between 2 plates, and enjoy!

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