Toasted-Bulgur Salad With Smoked Trout, Radishes, and Green Apple Recipe
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Category
Salads
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Cusine
American
What do you need?
How to make?
Ingredients
For the Salad:
3 lemons, cut into suprèmes
1/2 cup sugar
1 3/4 cups water, divided
1 cup bulgur wheat
1/2 teaspoon kosher salt, plus more for seasoning
8 ounces smoked trout, skin and bones removed, flaked into 1-inch chunks
4 radishes , halved and thinly sliced
1/2 small red onion , halved and thinly sliced
1 medium Granny Smith apple , halved, cored, and thinly sliced, slices cut in half crosswise
1 cup loosely packed flat-leaf parsley leaves, coarsely chopped
Freshly ground black pepper
For the Dressing:
2 tablespoons fresh juice from 1 lemon
1 tablespoon reserved lemon soaking syrup
1/2 teaspoon lemon zest
1/2 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
Directions
Gently tear each lemon segment into approximately 1/2-inch pieces and place them in a heatproof bowl. In a small saucepan, stir together sugar and 1/2 cup water. Bring to a boil over high heat, then simmer, stirring, until sugar has dissolved. Pour hot syrup over the lemon pieces and let stand for 45 minutes. Meanwhile, in a medium skillet, toast the bulgur over moderately high heat, stirring frequently, until nutty-smelling, about 3 minutes. Transfer to a medium heatproof bowl. In a small saucepan, combine the remaining 1 1/4 cups water with 1/2 teaspoon salt and bring to a boil. Pour the boiling water over the bulgur and cover. Let stand, covered, for 20 minutes, then uncover, fluff with a fork, and let cool to room temperature, about 30 minutes. In a large bowl, toss trout, radish, onion, apple, and parsley with the cooled bulgur. Drain the lemon segments, reserving 1 tablespoon of the lemon soaking syrup for the dressing and the rest for another use. Add the drained lemon pieces to the salad and toss gently to combine.
In a medium bowl, whisk lemon juice with 1 tablespoon of reserved syrup and lemon zest. In a slow drizzle, pour in the olive oil, whisking constantly. Season with salt and pepper. Pour the dressing over the salad and toss gently to combine. Season with salt and pepper. Serve right away or cover and refrigerate overnight or up to 2 days. Serve chilled or at room temperature.