October 15, 2010

Kohlrabi, Grapes and Bulgur Salad

This week has been all about learning to find a new balance. I have switched from a part-time job to full-time employment. Gone are my long afternoons at home when I had plenty of time for cooking and relaxing. It doesn’t mean that I want to cook less, but I have to think of dishes that will take less time to prepare in the evenings. Every night, we also prepare our lunch box for the next day. Most times it will be a sandwich, a salad, or some left over from dinner. Finding inspiration to have something different every day is not always easy. However, I like enjoying varied lunches. Here is a salad, typical from what we have for lunch and that will keep us going all the afternoon until dinner.

Kohlrabi is a vegetable I discovered recently. I got attracted by its nice colour and shape. The name kohlrabi comes from German and means ‘German turnip’. It belongs to the cabbage family.

Kohlrabi, Grapes and Bulgur Salad – serves 4

  • • 150 bulgur wheat
  • • 1 kohlrabi, sliced
  • • 1 red onion, sliced
  • • A handful of hazelnuts
  • • A handful of tarragon, chopped
  • • 1 aubergine, sliced and grilled
  • • A handful of green and red grapes, halved
  • • A pinch of linseeds
  • • Salt, pepper
  • • Juice of 1 lemon
  • • 3 tbsp olive oil

  • 1. Put the bulgur in a bowl, cover with warm water and leave to soak for 10min, then fluff up with a fork.
  • 2. Prepare the seasoning by mixing together the lemon juice, olive oil, salt and pepper.
  • 3. In a large plate, arrange the bulgur, kohlrabi, red onion and aubergine. Sprinkle with hazelnuts, grapes and linseeds. Finally, drizzle over the seasoning.

    Salade de Kohlrabi, Raisins et Boulgour – pour 4 personnes

  • • 150g de boulgour
  • • 1 kohlrabi, coupé en fines lamelles
  • • 1 oignon rouge, coupé en rondelles
  • • Une poignée de noisettes
  • • Une poignée d’estragon, haché
  • • 1 aubergine, coupée en tranches et grillée
  • • Une poignée de raisin vert et noir, chaque grain coupé en 2
  • • Une poignée de graines de lin
  • • Sel et poivre
  • • Le jus d’un citron
  • • 3cs d’huile d’olive

  • 1. Mettre le boulgour dans un bol, couvrir d’eau tiède et laisser gonfler 10min. séparer les grains à la fourchette.
  • 2. Préparer l’assaisonnement en mélangeant le jus de citron, l’huile d’olive, du sel et du poivre.
  • 3. Dans une grande assiette, répartir le boulgour, le kohlrabi, les rondelles d’oignon et l’aubergine. Parsemer de grains de raisins, de noisettes, d’estragon et de graines de lin. Enfin, répartir l’assaisonnement.

    M. said...

    I would love this salad in my lunch box, so colorful, healthy and beautiful.

    I've never tasted kohlrabi, but it sure sounds interesting...I don't even think I've seen it at the farmers market....but again I was never looking for it :)

    Emm said...

    This salad looks beautiful Blandine :-)
    I love kohlrabi, my parents used to grow it when we were kids but I've only been able to buy it once since then, at a Sydney farmers market. I did try growing it last year, but the bulbs never formed :-(

    Blandine said...

    M., thanks - kohlrabi is definitely worth giving a try;

    Emm, thanks - hope you'll be more successful at growing it this year

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