MARRAKESH SALAD, Quicker Than Quick Cookbook Recipe.




MARRAKESH SALAD WITH BULGUR AND DATES

SERVES 6


1/3 cup bulgur (or quinoa to make this gluten-free)

Dressing:

1 Tablespoon freshly squeezed lemon juice

1 Tablespoon red wine vinegar

½ teaspoon sea salt

A few twists of freshly ground black pepper

1-2 teaspoons raw honey or pure maple syrup

3 Tablespoons unrefined, cold-pressed extra-virgin olive oil

pinch of cayenne (optional)

pinch of ground cinnamon

½ cup raw almonds

2 teaspoons unrefined cold-pressed olive oil

pinch of sea salt

zest of 1 large lemon or 1 ½ small lemons

3 heads Baby Gem lettuce or equivalent amount of greens, large leaves torn in half

4 green onions, sliced

6 Medjool dates, pitted and chopped

½ cup pitted green olives, sliced lengthwise

a handful of fresh mint leaves, roughly torn

1 avocado, pitted and sliced lengthwise

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1. In a medium saucepan, cook bulgur in plenty of boiling water until tender, about 20 minutes.  Drain in a fine mesh sieve and spread out on a baking sheet to cool.

2. Prepare the dressing, place all dressing ingredients in a screw-top jar and shake until combined.  Set aside.

3. Sauté the almonds in olive oil in a medium skillet over medium heat until almonds are lightly toasted, about 4 minutes.  Coarsely chop, sprinkle with salt and lemon zest. Set aside.

4. Arrange the lettuce in a large bowl or on a platter.  Add in bulgur and green onions.  Drizzle lightly with dressing and toss gently.

5. Arrange dates, olives, mint and reserved chopped almonds on top of the greens.  Arrange the avocado slices on top of salad.  Drizzle with remaining dressing.


Notes: this salad is also good with cooked, diced beets.  Pistachios can be subbed for almonds. Feta is a nice addition.


TIP: Refrigerate dates to make them easier to chop.