Bulgur and Grape Salad with Walnuts and Currants

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


  • 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
  • 1/3 cup chopped toasted walnuts
  • 3 Tbs. dried currants
  • Kosher salt and freshly ground black pepper
  • 1 cup small-diced celery (about 3 stalks)
  • 3 Tbs. walnut oil, preferably roasted
  • + 3 more ingredients
    • 2 Tbs. minced shallot
    • 3 Tbs. white balsamic vinegar
    • 1 cup medium-grind bulgur wheat

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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