Nicoise-style bulgur salad - country living

4 servings

Ingredients

Quantity Ingredient
3 larges Eggs
2 teaspoons Vegetable oil
2 Cloves garlic, finely chopped
1½ cup Water
1 cup Bulgur
½ teaspoon Salt
Vinaigrette (recipe follows)
½ pounds Green beans, tips and strings removed if necessary
½ cup Nicoise olives (see Note)
1 large Ripe tomato
Fresh oregano sprigs (opt.)

Directions

1. In 1-quart saucepan, place eggs and add enough cold water to cover them by one inch. Heat water to boiling over high heat. Remove saucepan from heat, cover, and let eggs stand 12 minutes. Drain eggs and rinse with cold water. Crack and shell the hard-cooked eggs. Wrap and refrigerate eggs.

2. In 2-quart saucepan, heat oil over medium heat. Add garlic and saute just until golden, about 10 seconds. Add water and heat to boiling. Stir in bulgur and salt. Remove saucepan from heat and let bul- gur stand until all water is absorbed about 30 minutes.

3. Meanwhile, prepare Vinaigrette.

4. In 3-quart saucepan, heat 2 inches water to boiling. Add green beans and cook until tender-crisp. Drain beans in colander and rinse with cold water. Place beans in plastic food storage bag and refrigerate until ready to serve.

5. Pour half the Vinaigrette over the bulgur; add olives and toss.

Cover with plastic wrap and refrigerate until cold-at least 1 hour.

Refrigerate remaining Vinaigrette.

6. Just before serving, core and cut tomato into 12 wedges. Cut each hard-cooked egg lengthwise into quarters. Spoon bulgur mixture into center of large serving platter. Place beans around its rim. Arrange tomato and eggs in alternate mounds over beans on platter. Garnish buigur mixture with oregano sprigs, if desired. Shake the remaining Vinaigrette and drizzle over eggs, tomato wedges, and beans.

Vinaigrette; In small jar with tight-fitting lid, combine ⅓ C extra-virgin olive oil, 2 T red-wine vinegar, 1 T Dijon-style prepared mustard, 1 T chopped fresh oregano leaves or 1 t dried oregano, ¼ t salt, and ¼ teaspoon ground black pepper. Cover and shake until well mixed.

Note: Available in specialty food stores, tiny, dark-brown Nicoise olives are brine cured. If unavailable, substitute Kalamata, Gaeta, or other ripe olives.

Nutritional information per serving-protein: 11 grams; fat: 28 grams@ carbohydrate: 39 grams; fiber: 10 grams; sodium: 595 milligrams; cholesterol: 156 milligrams calories: 430.

Country Living/June/93 Scanned & fixed by DP & GG

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