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Summer Salad

Ingredients

Preparation Directions

  1. Bring a large pot of salted water to boil, then add the lentils and turn to low. Simmer 20 minutes, drain and set aside.
  2. Put the bulgur in a heatproof bowl and pour 2 cups boiling water over it. Allow to sit for 30 minutes, then drain and set aside.
  3. While those are going, clean the mint, parsley, and dill, discarding the stalks. Mix the cleaned herbs in a large bowl.
  4. Juice the lemons. Discard or otherwise use the squozen fruit.
  5. Peel and dice the daikon and cucumber, then in a large bowl combine them with a mixture of 1/3 white vinegar to 2/3 water and 1/2c salt.
  6. heat enough oil to cover the bottom of an 8” cast iron pan over medium heat.
  7. Chop a handful of the mixed herbs, then add to the oil and stir until fragrant. Remove to a plate.
  8. Heat the oil to medium-high, then add the ground turkey. Salt and pepper to taste, then sauté, breaking it up into small pieces.
  9. When the turkey is done, use a slotted spoon to remove it to a bowl, leaving the oil in the pan. Keep the pan on high heat and add another 1/4 cup or so of oil.
  10. When the pan is hot again, add the lemon juice to the pan to deglaze, scraping to make sure all the fond from the turkey (if any) is incorporated into the liquid. Pour into a heat-safe bowl or measuring cup.This is your salad dressing.
  11. combine the lentils, bulgur, turkey and dressing in a large bowl and toss to combine.
  12. Refrigerate the grain mixture, cleaned herbs, and pickles.

Assembly Directions

For each salad:

  1. take a handful of the mixed herbs, chop them up, and put them in a bowl.
  2. Using a large slotted spoon, add one scoop of the grain mixture and one scoop of the pickles to the bowl. Mix and eat.

Reference