Name: Salad with Aragón cherries and bulgur
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 150 g of Aragón cherries, pitted and cut in two; 120 g of lamb's lettuce; 120 g of bulgur; 300 ml of water; 15 g of pine nuts; 5 g sliced almonds; 2 tbsp chopped fresh mint; 2 tbsp chopped fresh parsley; Juice of 1 lemon; 60 ml of extra virgin olive oil; 20 ml of balsamic vinegar; 1/2 red onion, chopped; Salt, pepper

DifficultyBeginner

Yields4 Servings

Prep Time10 minsCook Time30 minsTotal Time40 mins

150 g of Aragón cherries, pitted and cut in two

120 g of lamb's lettuce

120 g of bulgur

300 ml of water

15 g of pine nuts

5 g sliced almonds

2 tbsp chopped fresh mint

2 tbsp chopped fresh parsley

For the vinaigrette

Juice of 1 lemon

60 ml of extra virgin olive oil

20 ml of balsamic vinegar

1/2 red onion, chopped

Salt, pepper

To start, take a frying pan and carefully toast the pine nuts and almonds over high heat for a few minutes. Reserve.

Meanwhile, boil the bulgur in a saucepan with 300 ml of water for approximately 10-12 minutes until it has been absorbed. Let stand another 10 minutes and add the mint and parsley. Mix well and put it in the fridge to cool faster.

Finally, we prepare a vinaigrette in a bowl with the olive oil, the vinegar, the lemon juice and the onion. Add all the ingredients in a salad bowl and dress. Season to taste.

CategoryFIRST COURSE

Ingredients