Bulgur Salad with Green Onion Vinaigrette

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.8 cup medium-grind bulgur 
• 1 cup flat-leaf parsley fresh finely chopped
• 0.5 cup mint leaves fresh finely chopped
• 4  green onions sliced
• 1 tablespoon buckwheat honey 
• 1 teaspoon kosher salt 
• 0.3 cup juice of lime fresh
• 0.5 cup olive oil 
• 2  plum tomatoes diced finely
• 0.5 small onion diced red finely
• 1  serrano chile chopped

Equipment

• bowl
• blender
• plastic wrap

Directions

1. Watch how to make this recipe.
2. Place bulgur in a large bowl, pour 3 cups boiling water over, cover the bowl with plastic wrap and let sit until tender, about 15 to 20 minutes.
3. Drain well, squeezing out as much water as possible, if needed. Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions.
4. Place the lime juice, honey, serrano, and 1/2 cup chopped green onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few tablespoons of cold water, and season with salt and pepper, to taste.
5. Transfer the salad to a platter and drizzle with the green onion vinaigrette.