I have been gazing at spring food pictures in quite a few food magazines over the past weeks, longing for the fresh produce to finally be available. Every year I eagerly await the asparagus season. Now it’s finally here! And fresh ramps! Time to make a refreshing spring salad!
This salad is inspired by a classic Lebanese Tabbouleh (or Taboulé) salad. But here it’s Bulgur and spring veggies: perfect match. The almonds give the salad a crunchy twist. The salad is great on its own or served as a side dish. Traditionally Tabbouleh is part of a Mezze.
Look at the beautiful ramps!
Make sure to vote at the Saveur Best Food Blog Award 2014. A few of my favorite food blogs are nominated. Every year I discover fantastic new food blogs through this award. This year it’s Vegetarian Ventures.
For the dressing:
Bring bulgur with double the amount of slightly salted water to a boil and then let it simmer for about ten minutes over medium heat until the water is absorbed. Set bulgur aside to cool down. Simmer green asparagus in slightly salted water over medium heat for about 10 minutes. Drain asparagus and allow to cool down. After that chop the asparagus into small pieces. Combine all salad ingredients in a large bowl, pour the dressing on top and mix everything well.