Lobster Tabbouleh with Meyer Lemon Vinaigrette Recipe | James Beard Foundation

Ingredients

• 2 tablespoons bulgur wheat
• 1/4 cup Meyer lemon juice
• 1/4 cup extra virgin olive oil
• 1 cup chopped parsley
• 1/2 cup chopped cooked lobster
• 1/2 cup chopped tomato
• 1/4 cup chopped mint
• 1/4 cup chopped onion
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 Belgian endive, leaves separated