Monday, June 27, 2005
Melon, Mint and Bulgur Salad
I just bit into a plum that was so luscious and ripe, it burst all over my new top. That's my kind of mess. Fragrant and sweet. A good Monday omen, don't you think?
So anyway, the weekend was a dream, was it not? So gorgeous out! I basked in it. My family (the branch who are so perfectly dressed and blissfully happy, they look like they stepped out of a catalog), packed up a huge wicker basket (which was hilarious, since the beach is pretty much across the street) and made our way out onto the broiling sand to frolic and whatnot. It was idyllic. I always fantasize about digging for clams or some such, but fear of toxic food holds me back. Oh well, maybe next month when I am in NY...
So anyway, the menu was the standard fare (I was not in charge you see. It's all about nannies and housekeepers and the home-delivered milk in these parts) with a beautiful chicken salad replete with home grown grapes and lots of fresh tarragon* and marinated and grilled veggies, green beans (seasoned with soy and sesame oil) and fresh fruit for dessert. The one contribution I made was this salad, no cooking required, and a dream to make. The colors are incredible and the melon mixed (quite classically) with the mint is a burst of summer. Try, and enjoy!
1 cup bulgar wheat, cooked (or rehydrated) per package directions
1 small honeydew melon
1 large cucumber, peeled, seeded and diced
15 sweet cherry tomatoes, sliced in half
1 cup minced mint
2 tablespoons minced assorted herbs (I used parsley and scallions)
2 teaspoons white wine vinegar
4 tablespoons olive oil
Mix all, season to taste and serve. MMMMMMmmmm
Serves four
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There are certain people, whom certain herbs, the good digestion of disturbs. Henry the VIII divorced Catherine of Aragon because of her reckless use of tarragon. -Ogden Nash
Labels: Salad, Side-Dish, Vegetarian
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Yum - this sounds really good, I'm going to have to try it. I love the combination of mint and melon. There's a Cooking Light recipe that I made a couple of times last year with cantaloupe, chicken, lots of cucumber, pecans, and a sweet mint dressing, which was wonderful.
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