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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
Chef Robert Lupo

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.

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!