Cajun French: le limon (lu lee-mon) – lemon
Remember our beautiful bouquet of carrot tops? We finally finished them off and it has been a great gastronomic adventure. The final dish is a bulgur salad using carrot tops. Most bulgur salads like Tabbouleh use parsley; carrot tops give a completely different flavor. The carrot tops need more liquid compared to using parsley. We have used this salad as a base for stuffed tomatoes, an addition to other salads, in an omelet, or as a side vegetable with meals.
Mais C’est Bon!
Enjoy!!
Ingredients:
- 2 cups bulgur
- 3 cups carrot tops
- ¼ cup mint
- ½ cup red onion
- ¼ tsp cayenne pepper
- ½ tsp cumin
- ½ tsp salt
- 2 medium tomatoes
- ½ cup Meyer lemon juice
- ¼ – ½ cup olive oil
Soak bulgur in two cups of water for 1 hour.
Mince carrot tops and mint.
Thinly slice red onion.
Seed and dice tomatoes.
Once bulgur is soaked, drain any excess water.
Combine bulgur with carrot tops, mint, red onion and tomatoes.
Add cumin, pepper and salt.
Combine by tossing.
Pour Meyer lemon juice over mixture and toss.
Refrigerate for 1 hour.
Pour olive oil on mixture and toss.
Adjust seasoning if necessary.
