Bulgar, Celery, and Pomegranate Salad

December 22, 2009

We found this festive pomegranate salad flecked with flat-leaf parsley on Heidi Swanson’s 101cookbooks.com, and knew it would be the perfect holiday salad to end our Parsley, Sage, Rosemary and Thyme recipe theme. Heidi chose this recipe from Samuel and Samantha Clark’s cookbook Moro East. We encourage you to visit her site to see her gorgeous pictures that accompany the recipes as well as read an excerpt about the Manor Garden Allotments in London.


  • 2/3 cup (100g) medium or coarse bulgur
  • 1 pound (400g) celery (a small head), cut in thin slices on a slight bias
  • seeds of 1/2 large pomegranate
  • 3/4 cup (75g) walnuts, roughly chopped
  • 1 small bunch of flat-leaf parsley
  • 1 scant tablespoon fresh mint, finely chopped

Pomegranate Dressing:

  • juice of 1/2 large pomegranate
  • 1/2 garlic clove, crushed to a paste with 1/2 teaspoon of salt
  • 6 tablespoons extra-virgin olive oil

Separating the pomegranate from the pith.


HS note: To get the seeds out of a pomegranate cut the fruit into wedges. Place the wedges in a large bowl of water and break the wedges apart to remove the seeds. The seeds will sink to the bottom and the bitter pith and skin will float to the top making it easy to remove. To juice the seeds, simply place small handfuls into a handheld citrus juicer and let the juice run into a separate bowl.

For the dressing, whisk all the ingredients together, season to taste with salt and pepper and set aside.

Put the bulgur in a bowl, add (hs note: boiling hot) water to just below the surface of the wheat and leave it to stand for 10 minutes (hs note: 10 – 15 minutes), until just tender but still quite al dente. Add more water as required or drain in a colander if too wet.

Put all the ingredients in a bowl, pour over the dressing and check the seasoning. Serve immediately. Make sure the walnuts are dressed just before serving, as sometimes they can impart a bitter flavour and unpleasant colour to the dressing if left to sit. Serves 4.
Happy Holidays!

-The Geese at The Goose


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