Bulgur and Grape Salad with Walnuts and Currants

Bulgur and Grape Salad with Walnuts and Currants
Photo by Scott Phillips


  • 1/3 cup chopped toasted walnuts
  • 1 cup medium-grind bulgur wheat
  • 3 Tbs. white balsamic vinegar
  • 3 Tbs. dried currants
  • 2 Tbs. minced shallot
  • 3 Tbs. walnut oil, preferably roasted
  • Kosher salt and freshly ground black pepper
  • + 3 more ingredients
    • 1 cup seedless red grapes, cut in halves or quarters, depending on size, or Champagne grapes
    • ¼ cup packed coarsely chopped fresh flat-leaf parsley
    • 1 cup small-diced celery (about 3 stalks)

In a small saucepan, bring 1 cup water to a boil over high heat. Stir in the bulgur, remove from the heat, cover, and let sit until the water is completely absorbed and the bulgur is tender and cooled to room temperature, about 1 hour. Transfer to a large bowl. Add the grapes, celery, walnuts, pa...

View full recipe at Fine Cooking


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