Bulgur with Lemon and Herbs
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 25 Pounds/200 Servings
(2 ounces each)
- 5¼ pounds bulgur wheat
- 1¼ pints lemon vinaigrette (1 part
lemon juice to 2 parts extra virgin olive oil)
- 5½ ounces fresh parsley, chopped
- 5½ ounces green onions, chopped
- ½ ounce sea salt
- ¼ ounce black peppercorn
Cook bulgur in salted water until tender. Cool. Combine all ingredients.
Season with salt and pepper.