Recipe: Kale Tabbouleh | Seattle Times Newspaper

Ingredients:

2/3 cup fine bulgur

3 tablespoons lemon juice

1 shallot, finely chopped

2 teaspoons ground cumin

1 1/4 teaspoons fine sea salt, more as needed

1/2 cup extra-virgin olive oil, more as needed

1 bunch kale, stems removed, leaves finely chopped (5 cups)

2 large ripe tomatoes, diced (about 2 cups)

1/2 cup torn mint leaves

1/2 cup diced radish

Black pepper, as needed

To prepare:

Cook bulgur according to package instructions. Cool.

In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil.

In a large bowl, toss together bulgur, kale, tomatoes, mint and radish. Toss in dressing. Season with black pepper and more salt if you like, and drizzle with additional oil if desired.

Serves four to six

By MELISSA CLARK The New York Times

By MELISSA CLARK
The New York Times