Green Garlic Tabbouleh
This heady version of classic tabbouleh salad is for garlic lovers only. Instead of the salad relying solely on parsley, the green garlic stems add intensity and pungency to the mix, while a touch of mint adds freshness. You can tone down the garlic flavor by increasing the parsley-to-green-garlic ratio if you like, or vice versa. And if you can’t get young green garlic with floppy, soft green stems, use scallions or ramp greens instead. Garlic chives will also work. This is best made in late spring when green garlic is just coming into season; it will be at its most tender and mildest then.
- Serves: 8 persons
- ¾teaspoon fine sea salt, more for the bulgur cooking water
- 1cup medium bulgur
- 2tablespoons lemon juice, more as needed
- ¼teaspoon ground cumin
- ¼teaspoon black pepper
- Pinch allspice
- ½cup extra-virgin olive oil, more for serving
- 2 ½cups coarsely chopped Italian parsley leaves
- 1 ¼cups finely chopped green garlic, tender stems and tops only (save the bulbs for another use)
- ½cup chopped fresh mint
- 1cup diced tomato
- 1cup diced cucumber
- 1bunch thinly sliced scallions (1/2 cup)
Step 1In a medium pot, bring 2 cups well-salted water to a boil. Add bulgur; cover and reduce heat to low, and cook until tender, 8 to 12 minutes. Drain in a colander and rinse well under cool water. Drain completely and transfer to a large bowl.
Step 2In a smaller bowl, whisk together lemon juice, salt, cumin, pepper and allspice; whisk in oil. Pour dressing over bulgur and toss well. Toss in parsley, green garlic, mint, tomato, cucumber and scallions. Taste and adjust seasoning if necessary. Drizzle with more oil just before serving.