Mushroom, Radicchio And Bulgur Salad
In this flavorful salad, tender cremini mushrooms and crispy pancetta combine with nutty bulgur and vibrant radicchio to create a satisfying dish. Topped with shavings of Parmigiano-Reggiano cheese and finished with a touch of sherry vinegar, this hearty meal is perfect for a wholesome and delicious lunch or dinner.
— Constant Cookbook
Ingredients
- 2 lb. cremini mushrooms, halved
- 1/3 cup plus 2 Tbs. olive oil
- 3 garlic cloves, coarsely chopped
- Salt, to taste, plus 1 1/2 tsp.
- Freshly ground pepper, to taste
- 3 oz. thick-cut pancetta or bacon, chopped
- 1 cup whole-grain bulgur
- 2 cups boiling water
- 1 head radicchio, cored and thinly sliced
- 1 Tbs. sherry vinegar
- 2 oz. Parmigiano-Reggiano cheese, shaved
Instructions
- <b>Cook the mushrooms and pancetta</b>
- Preheat an oven to 475&#176;F.
- In a large roasting pan, combine the mushrooms, the 1/3 cup olive oil and the garlic. Season generously with salt and pepper and toss to coat evenly. Spread the mushrooms in a single layer and roast for 5 minutes. Turn the mushrooms and continue roasting until the edges are crisp, 2 to 3 minutes more.
- Meanwhile, in a fry pan over medium heat, cook the pancetta, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer to paper towels to drain.
- <b>Cook the bulgur</b>
- In a fry pan over medium-high heat, toast the bulgur until its nutty aroma is released, 3 to 4 minutes. Add the boiling water and 1 tsp. of the salt. Reduce the heat to low, cover and simmer until the bulgur is tender, about 20 minutes; or, cook according to the package instructions.
- Transfer the bulgur to a large stainless-steel bowl. Add the radicchio and the 2 Tbs. olive oil and toss to combine.
- <b>Assemble the salad</b>
- Add the roasted mushrooms, pancetta, vinegar, the remaining 1/2 tsp. salt and a pinch of pepper to the bulgur mixture and toss to combine. Spoon onto individual plates, top with the cheese and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Salad,</i> by Brigit L. Binns (Oxmoor House, 2007).
Yield
Serves 4.
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