The Bulgar and Toasted Noodles with Four Fresh Herbs (page 312) is a lovely salad which is probably more appropriate for Pitta season (July-October) rather than the Kapha season (March-June) which it is now. But I wanted some fresh herbs and this salad is loaded with mint, cilantro, parley and dill. I used pistachios since I didn't have almonds. This recipe reminded me of the Bulgar with Vermicelli recipe (page 158) which I made a few months ago but with a summer twist. The cinnamon in the dressing adds a delightful surprise.
Thursday, March 11, 2010
Bulgar and Toasted Noodles with Four Fresh Herbs
The Bulgar and Toasted Noodles with Four Fresh Herbs (page 312) is a lovely salad which is probably more appropriate for Pitta season (July-October) rather than the Kapha season (March-June) which it is now. But I wanted some fresh herbs and this salad is loaded with mint, cilantro, parley and dill. I used pistachios since I didn't have almonds. This recipe reminded me of the Bulgar with Vermicelli recipe (page 158) which I made a few months ago but with a summer twist. The cinnamon in the dressing adds a delightful surprise.
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