Bulgur Salad with Kale, Apricot, Basil + Pistachios - Ends + Stems with Chef Alison
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Cooking tools:
- Pot
- Stove
- Paring knife
- Chef's knife
- Cutting board
- Mason jar
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Baking sheet
- Oven
- Saute pan
- Fork
- Serving bowl
Ingredients
- 3 cups Bulgur Wheat
- 3 cups Vegetable Stock
- 2 teaspoons Kosher Salt (divided)
- 5 Apricotss (ripe)
- 1 bunch Lacinato Kale (large bunch) (also called dino kale)
- 1 ⁄ 4 cup Cider Vinegar
- 1 teaspoon Dijon Mustard
- 1 ⁄ 2 cup Extra Virgin Olive Oil (extra virgin olive oil, high quality)
- 4 ounces Feta Cheese (the kind in a block ideally)
- 1 ⁄ 2 bunch Basil
- 1 Lemon (zest and juice, divided)
- 1 ⁄ 2 cup Pistachios (shelled)
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